My oh my look at this puppy.  Our good friend Patty stopped in on the show this morning to show us all about Tomato Zucchini Pie.  It looks delicious, it smells delicious... it is delicious!  Interested?  Thought So!  Get the full recipe here!

You'll need:

  • Frozen pie crust (I like the kind you roll out into your own dish)
  • 1c fine grated Parmesan cheese
  • 2 tbls extra-virgin olive oil (I used Canola - it's fine too)
  • 3 small green onions, finely chopped
  • 2 medium zucchini, sliced
  • 6 oz cherry tomatoes, halved
  • 4 oz shredded mozzarella
  • 2 tbls fresh chopped basil leaves
  • 2 tbls all-purpose flour
  • 2 tbls heavy cream (I was out of cream, whole milk does fine)
  • 2 eggs
  •  coarse salt and freshly ground pepper
  • 1 pinch red pepper flakes (2 pinches if you like things spicier)

Directions

Sprinkle just a pinch or two of the flour on your counter and roll that pie crust into just a little larger than it's original shape.  You'll want it to come up and over the sides of the pie.  Sprinkle the 1/4 c Parmesan cheese over as you roll it out and it will blend together.
Heat 1 tablespoon oil in a skillet over medium and cook the zucchini and green onions about 4 - 5 minutes on medium high heat.  You want it lightly golden but not soggy. Remove from heat and place in a large mixing bowl to cool.
Halve your tomatoes - it make a better texture and releases some of the tomato juices. Stir tomatoes, remaining Parmesan cheese, mozzarella, basil and flour into a mixing dish and stir well.  Mix 1 egg and milk, add to cheese mixture and incorporate well.  Add the zucchini - green onion mixture. Season with salt and pepper.
Transfer to a 9-inch pie plate lined with your crust. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of your pie shell, slightly overlapping.  Beat 1 egg with 1 tsp cold water then use a pastry brush to glaze the edges of your pie shell (it makes a pretty golden crust when it bakes).
Preheat oven to 375°F.  Bake pie on baking sheet until crust is golden brown and juices are bubbling, 50-60 minutes. Transfer to a wire rack to cool slightly. Serve warm.

For more recipes from Patty Millay, check her blog What’s for Dinner with Patty!  And stay tuned to The CB Radio Show.  Patty will be with us once a month with a new tasty recipe for you to try!

 

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!

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