Italian Zucchini Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups zucchini, sliced thin
1 cup green onions, chopped
2 garlic cloves, minced
3 tbsp. butter
1/2 cup parsley, chopped
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 1/2 cups mozzarella, shredded
2 eggs, beaten
2 tsp. mustard
Crust:
8 oz. cream cheese, softened
1 cup butter
1/4 cup whipping cream
3 cups flour
1 tsp. salt
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Directions: |
Directions:Cook zucchini, onions and garlic in large skillet with butter for 10 minutes. Stir in parsley, basil, salt, oregano and pepper. In a bowl, combine cheese, eggs and mustard. Mix cooked zucchini mixture into this. Crust: Beat cream cheese and butter. Add cream, flour and salt. Stir until smooth. Knead. Chill if necessary. Makes 2 crusts. Crust does not need to be rolled, just form into pie pan by hand. Bake crust, covered loosely with foil in a preheated 450º oven for 5 to 7 minutes. Remove foil and bake for 5 to 7 minutes more. Reduce heat to 375º. Pour zucchini mixture into pie crust. Bake at 375º for about one hour. |
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Personal
Notes: |
Personal
Notes: I worked in the same office with Rosemary W. for years. She was a wonderful Italian woman who would make this zucchini pie for every holiday. She really did not enjoy doing it, but could not find anyone else in her family to take over this tradition. One year, she declared she was never going to make it again, so handed the recipe out for Christmas to anyone who wanted it. I have made it so many times in the last 30 years and often wonder what ever happened to their family tradition!
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