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Italian Zucchini Pie
Easy summer supper for a hot day. Ingredients
- 2 cups thinly sliced zucchini
- 1 cup thinly sliced onion
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 large fresh tomatoes, peeled and chopped
- 1 cup spaghetti sauce
- 1/3 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
- 2 cups small curd cottage cheese
- 3 eggs
- 3/4 cup milk
- 1 cup grated mozzarella cheese
Directions
- In a large skillet, sauté zucchini, onion and garlic in olive oil. Season with salt. Remove from heat. In a saucepan, simmer tomatoes, spaghetti sauce and oregano until the tomatoes are soft. In a bowl, mix cottage cheese, eggs and milk. Place zucchini mixture in a 10" pie pan. Add egg mixture. Dot top with 6 heaping tablespoons of tomato mixture. Bake 35 minutes in a 350 degree oven. Sprinkle with cheese and return to oven until the cheese is melted and slightly browned. Cool slightly before cutting. Serve with remaining tomato sauce.
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