Zucchini Pie

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Zucchini Pie

Speaking of an abundance of zucchini, I came across this recipe on the Whole Living website last week and thought it sounded like a delicious and different way to use the zucchini I had so much of. I changed a couple of things around, like using fresh oregano instead of dill and parsley, since my oregano is growing out of control and it seemed like a perfect match with the other lovely mediterranean flavors. I also had a ton of cherry tomatoes from our garden, so I quartered a handful of those instead of using a whole tomato like the original recipe called for. If yellow zucchini is unavailable, you can use just green zucchini.

This simple crustless pie had so much flavor and was perfectly filling. I made it for dinner last night and since there was so much leftover, I had a slice of it for breakfast.

Zucchini Pie
Serves 6
adapted from Whole Living

2 teaspoons olive oil
1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
1/2 cup freshly chopped oregano
5 large eggs plus 5 large egg whites, lightly beaten
1 cup cherry tomatoes, quartered
3 ounces feta cheese, crumbled (optional)

Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.

Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.

Add oregano, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Sprinkle with tomatoes and feta. Bake until set, about 1 hour. Serve hot or at room temperature.

Did you make this recipe - or any others from the TY archives?

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