Zucchini Pie - Very Delicious Homemade Recipe
The word "Zucchini" comes from the Italian "Zucchino," meaning a small squash. Its scientific name is "cucurbita pepo." The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. On a culinary level, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment.zucchini are usually picked when the seeds are soft and immature, seldom over 8in/20cm in length. Mature zucchini can be as much as three feet long, but are often fibrous and not appetizing to eat. Zucchini with the flowers attached are a sign of a truly fresh and immature fruit, and are especially sought by many people.
Unlike cucumber, zucchini are usually served cooked. The Zucchini has a delicate rather than strong flavour requiring little more than quick cooking with "butter or olive oil," with or without fresh herbs. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as souffles. It also can be baked into a bread. Its flowers can be eaten stuffed and is a delicacy when deep fried as tempura.
Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as hot and barely cooked in hot salads, as in Thai or Vietnamese recipes. Zucchini Pie is a savory Italian supper pie. Fresh Zucchini squash, mozzarella cheese, and herbs give this pie it's distinctive taste. This recipe is perfect for quick dinners, pot-lucks, and when paired with a salad makes a complete meal. It's tasty enough to entic non-veggie eaters.
11/2 cup flour
1/2 tbsp salt or to taste
1/2 cup shortening
4 tbsp water
3 medium zucchini, thinly sliced ( about 4 cups )
1 onion, chopped ( about 1/2 cup )
1/4 cup parsley or 2 tbsp parsley flakes
1/2 tbsp basil ( dried )
1/2 tbsp salt or to taste
1/4 tbsp black pepper
1/4 tbsp garlic powder
1/2 tbsp oregano
2 eggs, beaten
2 cups shredded mozzarella cheese
11/2 ounces butter for frying or 1/2 cup vegetable oil ( as you like )
1.- Preheat oven to 375 degrees F/191 degrees C/Gas mark 5.
2.- Sift flour and salt into a bowl. Cut in shortening untill mixture forms coarse particles. Add water, one tbsp at a time, and mixing to make a pliable dough.
3.- Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.
4.- Melt the butter in a dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes).
5.- Add spices, parsley, basil, oregano and stir the seasonings into the vegetable mixture and set aside.
6.- Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.
7.- Pour the filling into the pie crust and bake for 30 minutes, or until lightly brown.
8.- Serve hot.
This is a easy, delicious and very healthy vegetarian dinner recipe.