Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
8 servings

Prep Time:
20 minutes

Cook Time:
35 minutes

Servings:
8 servings

INGREDIENTS

  • Crust
  • 1 recipe Classic Crisco® Pie Crust
  • 1 clove garlic, minced
  • 1/2 tsp. (2 mL) each of dried basil and dried oregano
  • Filling
  • 1 Tbsp. (15 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
  • 4 cups/1 lb (1 L/500 g) thinly sliced unpeeled zucchini
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup/1 tsp. (125 mL/5 mL dried) each of chopped fresh parsley and chopped fresh basil
  • 8 oz (250 g) grated white cheddar, mozzarella, Swiss cheese or a combination
  • 2 eggs, beaten
  • 1 tsp. (5 mL) salt
  • 1/4 tsp. (1 mL) pepper
  • 1 Tbsp. (15 mL) Dijon mustard

DIRECTIONS

  1. Crust: Prepare Single Classic Crisco® Pie Crust as per directions. Add the garlic and dried herbs together with the flour and salt.
  2. Preheat oven to 375ºF (190ºC).
  3. Filling: Heat oil in a large skillet on medium heat. Add zucchini, onion and garlic and cook until tender, about 5 minutes. Stir in parsley and basil. Remove from heat.
  4. Roll dough on a lightly floured surface to fit a 9” (23 cm) pie plate, leaving a 3/4” (2 cm) overhang. Fold edge under. Flute dough as desired. Brush bottom with mustard.
  5. Combine eggs and cheese in a large bowl. Stir in cooked vegetable mixture. Pour mixture into prepared pie shell.
  6. Bake in preheated oven for 35 to 40 minutes or until filling is firm.