Zucchini Pie

Name: Zucchini Pie
Ingredients: 1/2 cup butter, softened; 3 ounces cream cheese, softened; 2 tablespoons heavy whipping cream; 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 large egg white; 1/4 teaspoon water; 4 cups thinly sliced zucchini (about 1 pound); 1 cup chopped green onions; 2 garlic cloves, minced; 3 tablespoons butter; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 large eggs, lightly beaten; 1-1/2 cups shredded mozzarella cheese

17 ingredients

3 steps

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons heavy whipping cream
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 large egg white
1/4 teaspoon water
4 cups thinly sliced zucchini (about 1 pound)
1 cup chopped green onions
2 garlic cloves, minced
3 tablespoons butter
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1-1/2 cups shredded mozzarella cheese

Directions

1

In a bowl, beat butter and cream cheese until smooth. Beat in the cream, flour and salt. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 1 hour.
2

On a lightly floured surface, roll out dough to fit a 9-in. pie plate or quiche dish. Transfer to pan; flute or trim edges. Prick dough. In a bowl, beat egg white and water; brush over bottom of crust. Bake at 425° for 13-15 minutes or until edges are golden brown. Reduce heat to 375°.
3

In a skillet, saute the zucchini, onions and garlic in butter for 10 minutes. Stir in the basil, oregano, salt and pepper. In a bowl, combine eggs and cheese; stir in zucchini mixture. Pour into the crust. Bake for 20-25 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.