Monday, August 16, 2010

Garden Veggie Pie

You will need:
prepared single pie crust
zucchini or summer squash
lemon juice
parmesan cheese
salt and pepper

Saute' :
(in 2 T. olive oil for about 5 minutes until slightly tender but still crisp)

3 medium summer squash (I used yellow and zucchini)
1 medium onion
1 medium tomato (I used 6 or 7 cherry)

Add about 1 T. minced garlic for one minute before removing from heat.

Prepare pie crust: Once rolled flat cut into wedges like a pizza and put pointed side OUT in a greased pie plate. Pinch the wide wedges back together to create a solid bottom and leave points hanging over edge.


1 egg

1/2 c. parmesan cheese (I like the shredded)
3 T. fresh basil, chopped

1 t. lemon juice
1/4 c. flour
1 T. sugar
kosher salt and freshly cracked pepper to taste ( I like plenty)

...into the saute'd veggies and pour into pie crust.

over the extra pie crust points. If you want a fancy presentation, paint with an egg wash. (I didn't) Sprinkle with extra Parmesan cheese.

Bake at 375 degrees for about 35 minutes or until crust is nicely browned and cheese is golden.

TRULY delicious.

1 comment:

Gabrielle said...

Mmm... that looks AMAZING! I'm always looking for creative ways to use up garden vegis. This looks perfect!