Pie is always a favorite {usually for dessert} at my house, and this Cheddar Zucchini Pie is no exception.  It makes a fabulous favorite side dish to any summer meal- a perfect choice for cookouts or potluck.  Placing the squash in a pie crust makes a yummy and pretty presentation and yet it is so simple to make.

The summer squash season is well underway, and this pie is such a great way to use this versatile veggie.  I love this blend of cheddar and squash, but you can also dress this pie up  by replacing the mozzarella and cheddar with any combination of your favorite cheeses such as Parmesan or for a more intense flavor use Swiss, Gruyère or any sharp cheese.

Cheddar Zucchini Pie

Ingredients:

1 unbaked 9 inch pie crust (make your own or ready-made)
2 tablespoons butter
4 cups thin sliced zucchini
1 cup chopped onion
1 clove garlic, minced
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried mustard
1/4 teaspoon oregano
2 eggs, beaten
1 cup grated cheddar cheese (additional for top of pie, optional)
1 cup grated mozzarella cheese

Instructions:

Preheat oven to 375 degrees.

Melt butter in large skillet.  Add zucchini and onions and saute for about 5 minutes; stir in the garlic and continue to saute for an addition 2-3 minutes.  Sprinkle the zucchini with parsley, salt, pepper, mustard, and oregano.  Stir to coat.  Cool slightly and add cheese and eggs until well mixed.  Pour into prepared pie crust {I like to sprinkle a little extra cheddar on top before baking}.

Bake for 25-30 minutes or until crust is golden brown.  Cool slightly before serving.

If you like summer squash you should also try:

Oven Fried Zucchini

Squash Bake

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