Spring Zucchini Pie

I bet you loved that Thai Curry-Coconut & Lemongrass soup! It’s perfect for this season and its the ideal first course meal – light and full of flavors. Now its time for the main course.

Spring Zucchini Pie

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Ingredients (4 servings):

  • 1 cup chopped shallots
  • 1 cup minced garlic
  • 1/2 cup olive oil
  • 3-4 medium-sized yellow and green zucchini
  • kosher salt
  • 1/4 cup dried basil leaves
  • black pepper
  • bunch of fresh dill
  • 3 eggs
  • 2 cups  feta cheese
  • 1 cup parmesan cheese

Directions:

Heat the oven to 375°F. In 12-inch skillet, heat olive oil over medium-high heat. Add the shallots and the garlic and cook 3-4 minutes. Add zucchini, basil leaves, salt and pepper and cook for another 7-8 minutes. Zucchini don’t have to be completely cooked, just golden.

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In the meanwhile, in a large bowl, mix the eggs, feta cheese and parmesan cheese. Beat until you get a nice, thick and smooth texture.

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Turn off the heat. Put a baking sheet over your 12×8-inch (2quart) glass baking dish. Add 1 layer of the sauteed zucchini. Then pour a layer of the eggs&cheese mix. Repeat until use all of zucchini and the mix.

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Bake 20-25 min until golden. Serve and sprinkle with fresh dill on top.

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Bon Appetit! Try, share and comment these awesome dishes! Don’t forget to stay tuned for the last part.  A delicious homemade dessert is on your way! 🙂

 

 

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