Publisher Photo
Publisher Photo
This is a favorite in late summer because family and friends grow the ingredients, then pass them on to my sister and me. We have fun creating meals together.—Florence Palmer, Marshall, Illinois.
Recommended: Baking with Squash
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing

Ingredients

  • 1/3 cup cold butter or margarine
  • 1-1/3 cups all-purpose flour
  • 2 to 3 tablespoons cold water
  • 3 cups sliced zucchini
  • 1/2 cup sliced green onions
  • 2 tablespoons vegetable oil
  • 2 small tomatoes, seeded, chopped and drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a bowl, cut butter into flour until crumbly. Gradually add the water, tossing with a fork until dough forms a ball. Cover with plastic wrap; let stand for 10 minutes. In a skillet, saute zucchini and onions in oil for 5 minutes; drain well and set aside.
On a floured surface, roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges. Spoon tomatoes over crust. Top with zucchini mixture. Sprinkle with cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Summer Veggie Pie in Casserole Cookbook 2001, p194

Nutritional Facts

1 piece: 370 calories, 24g fat (12g saturated fat), 158mg cholesterol, 465mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 12g protein.

  • 1/3 cup cold butter or margarine
  • 1-1/3 cups all-purpose flour
  • 2 to 3 tablespoons cold water
  • 3 cups sliced zucchini
  • 1/2 cup sliced green onions
  • 2 tablespoons vegetable oil
  • 2 small tomatoes, seeded, chopped and drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a bowl, cut butter into flour until crumbly. Gradually add the water, tossing with a fork until dough forms a ball. Cover with plastic wrap; let stand for 10 minutes. In a skillet, saute zucchini and onions in oil for 5 minutes; drain well and set aside.
  2. On a floured surface, roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges. Spoon tomatoes over crust. Top with zucchini mixture. Sprinkle with cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Originally published as Summer Veggie Pie in Casserole Cookbook 2001, p194

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MY REVIEW
grammaberr User ID: 826492 56662
Reviewed Jun. 1, 2009

"I THINK SOMEONE FORGOT PART OF THIS RECIPE? SORRY ABIUT THAT, I REREAD AND THE RECIPE IS ALL THERE. IT'S ME WHO'S NOT."

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