"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Italian Zucchini Pie, by CAROL HANNEMAN, is from Our Family Favorites Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
!/3 c butter 4 c sliced zucchini 1/2 c chopped onion 1/2 lb. fresh sliced mushrooms 1 tsp. Chopped parsley 1/2 tsp.salt Dash pepper 1/2 tsp.garlic powder 1/4 tsp. basil 1/4 tsp oregano 2 beaten eggs 8 oz. shredded mozzarella cheese 1/2 lb. Italian sausage 1 10" pie shell unbaked
Saute zucchini, onion,and mushrooms in butter in large frying pan. Add parsley, salt, pepper, garlic, basil, and oregano. Combine eggs and shredded cheese together. Brown sausage in another pan. Add all ingredients together and pour into a 10 " pie shell. Bake 30 minutes at 375º.
I double this recipe for a 9x13" pan. I use frozen pie shells or refrigerated ones.
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