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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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A great summer dish. Ingredients:
1 9 in.baked pastry shell |
2 lbs zucchini |
1 1/2 teaspoons salt |
2 teaspoons butter |
1 cup finely chopped onion |
1 clove garlic, minced |
2 teaspoons all-purpose flour |
1/2 teaspoon tarragon |
1 egg |
2 teaspoons milk |
3/4 cup grated swiss cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Grate the zucchini, sprinkle it with salt and toss well .
2. Place in a colander to drain for 30 minutes .
3. Over a bowl, squeeze the zucchini and save liquid .
4. Preheat oven to 350 .
5. In a large skillet melt the butter over medium heat .
6. Add the onion, garlic and zucchini and cook for 10 minutes .
7. Add the flour and tarragon and cook over medium low heat for 5 more minutes .
8. Stir in the reserved zucchini liquid and cook until thickened .
9. Cool to lukewarm .
10. In a small bowl beat the egg with the milk .
11. Stir it into the zucchini mixture along with the cheeses .
12. Mix well and spoon into the baked pie shell.
13. Bake at 350 for 35 minutes .
14. I should be puffy and golden on color .
15. This is nice served with a tomato corn salad topped with pesto or balsamic dressing .
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