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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp. Ingredients:
2 cups zucchini, sliced thin |
1 cup onion, sliced |
3 tablespoons olive oil |
1 garlic clove, crushed |
1 1/2 teaspoons salt |
4 beaten eggs, beaten |
1 cup milk |
1 cup heavy cream |
1/2 cup mozzarella cheese, shredded |
1 (10 inch) pie crusts |
Directions:
1. Sauté zucchini, onion and garlic in olive oil until tender.
2. Season with salt.
3. Cover bottom of pie crust with this mixture.
4. Combine remaining ingredients and pour into pie shell.
5. Bake in preheated oven at 375° for 30-35 minutes until custard is set.
6. Serve hot or cold.
7. I have had this hot and cold and is good either way!
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