When I was a kid, we spent almost every day of the summer on the beach. On the way home, my mom would always stop at the farm stand and pick up fresh vegetables for dinner. One of my absolute favorite things that she would make is zucchini pie.

This is a very simple side dish, but more often than not, it would be all that I would eat for dinner. In fact, when I would come home from college, this is what I would ask my mom to make.

Sometimes she would layer other vegetables in there too. Like eggplant, red peppers, tomatoes. All of it works.

Zucchini Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 pie

Serving Size: 1 slice

Zucchini Pie

Ingredients

  • 1/2 cup (1 stick) butter
  • 1 large onion, chopped
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 4 to 5 zucchini, (about 3 cups) cubed
  • 1 cup panko crumbs
  • 1 cup shredded cheddar cheese

Directions

Preheat oven to 350°F. In large oven proof skillet, melt butter over medium heat.

Add onion, and cook until soft, about 10 minutes. Add garlic and season with salt, pepper and oregano. Add zucchini and cook until they begin to soften, about 3 minutes. Taste for seasoning and add more as needed. Cover with panko crumbs and cheese.

Place in oven and continue to cook until cheese is melted and bubbly.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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