The sad reality has set in. It is back to the real world as our family vacation comes to an end today. Cue the violins. Countless loads of laundry to wash, floors to scrub, bills to pay.... These are a few of my favorite things.
The Husband noticed my funky mood; he wisely agreed with my suggestion to pick up some essentials for dinner on the trip home from the beach. A gallon of milk. 2 pounds of salmon. 4 zucchini. 2 pie crusts. Half gallon of vanilla bean ice cream. 5 ears of corn. Loaf of bread. Dinner included grilled salmon, corn on the cob, Zucchini Pie, and crusty bread with seasoned olive oil for dipping.
I have made this Zucchini Pie countless times. I even made a note on the recipe to make 2 because it is devoured by zucchini-lovers and haters alike.
Making pie dough was beyond my capabilities on this night. I used a trusty Pillsbury pie dough which never disappoints. The dough is brushed with Dijon mustard before adding the filling which adds a zippy taste.
Some slicing, chopping, mixing, and baking and the pie was ready in about 45 minutes.
"I don't know why this is so good, but it is" said The Husband. "One of my favorites," chimed in My Oldest. I'm just glad that I have one piece left for lunch tomorrow.
1 pie crust, unbaked
1/4 cup butter
4 cups sliced zucchini
1 cup diced onion
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano, dried
1/4 teaspoon garlic salt
2 cups shredded cheese, I used a combination sharp cheddar and mozzarella
2 extra large eggs, beaten
Preheat the oven to 375 degrees.
Line a pie plate with the pie crust and brush with Dijon mustard. Set aside.
Melt butter in a large saute pan and add zucchini and onion. Saute for about 8 minutes. Add the parsley, salt, pepper, oregano and garlic salt. Toss to coat. Cool slightly and then add cheese and eggs and mix. Pour into the prepared pie crust and bake for about 25 - 30 minutes. Cool slightly before serving.
The zucchini pie is waiting to be eaten.
The last sunset of the vacation.