I remember my Mom made this dish a lot when I was younger and I always insisted I hated it, until upon trying it I’d clear my plate every time. I think my kid-brain just didn’t like the idea of eating a vegetable “pie”; pie was supposed to be sweet, with oozing fruity goodness inside!
As I and my taste evolved I admitted how good this vegetable “pie” really was; fresh zucchini, onions, carrots, grated cheese, all baked to a crispy golden perfection. Last week in thanks of my Mom’s help with moving I helped her prepare this dish for supper. At this stage in her culinary life she’s great with improvising, and at the last-minute we realized we had no oregano or basil, but thyme worked great in fact I think I liked it even better.
I love zucchini, they are the reason I enjoy this dish, but you can add or omit most any vegetable to your liking.
Mom’s Zucchini Pie
1/8 cup oil
2 tbsp butter
1 cup flour
Oregano/basil/thyme to taste
1 green pepper
1 big zucchini
Preheat oven to 350°.
Whisk together eggs and oil in a large bowl.
In a separate bowl mix flour, butter, seasoning, salt and pepper to taste. Mix until crumbly, then add to eggs and oil.
In a food processor chop vegetables. Grate desired amount of cheese, then combine vegetables and cheese with other ingredients. Stir well.
Cook 45 minutes – 1 hour at 350° in a well-greased casserole dish.