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