Loaded Zucchini Pie

the Painted Apron

8 months ago

Are you getting tired of summer zucchini?

Tomorrow, August 8, is

National Sneak Zucchini onto your Neighbor’s Porch Day!

Be sure to save one and make this

crazy good Zucchini Pie!

The pie is full of summer fresh vegetables,

cheese, and bacon in a Ritz cracker crust

First roast the bacon and Brussels sprouts together

on a sheet pan for ease of preparation

While bacon and Brussels are cooking,

sauté onions for about 5 minutes,

then add zucchini and garlic cooking another 5 minutes

Toss in corn kernels

Then add the cooked Brussels and bacon

This is a great way to use up a little this and that

and clean out your refrigerator!

Set zucchini mixture aside and make the pie crust

You can use a traditional pie crust,

but this is lighter and so easy to make,

and you can do it right in the pie dish

Quickly brown the sesame seeds in a dry skillet, watching carefully

Melt butter in the pie dish

and add sesame seeds and crumbled crackers

Mix it all together and pat it into pie crust

Pre-bake it for 10 minutes before filling

Mix the cheddar into the vegetables & bacon

and put the filling into the crust

I used packaged grated cheeses, and sandwich slices,

because I happened to have them on hand

Top with Parmesan and Swiss

Bake into luscious goodness!

You can serve this as a side dish or a main dish

I found a slice of this pie was all I needed

Crazy Good 3 Cheese Zucchini Pie

zucchini, bacon, Brussels sprouts and cheese in a tasty cracker crust!

Course Brunch, Main Course, Side Dish

Cuisine American

Keyword asparagus & spinach quiche, vegetable casserole, vegetable quiche, zucchini and bacon pie, zucchini pie

Prep Time 35

Cook Time 40

Servings 6

Equipment

pie pan

Ingredients

3 Cheese Zucchini Pie

1 large zucchini halved and sliced
1/2 large sweet onion chopped
1 tsp minced garlic
6 slices bacon
4 cups fresh Brussels sprouts
1 ear corn cooked, and kernels removed*
1 cup grated sharp cheddar cheese
1-2 oz grated Parmesan
1-2 oz grated or small pieces Swiss cheese
4 eggs
1 T butter
1 T olive oil plus more for drizzling on sprouts
salt & pepper

Ritz Cracke & Sesame Seed Crust

8 T butter
2 cups Ritz cracker crumbs
2 T sesame seeds

Instructions

Toast sesame seeds in a dry skillet on medium heat, watching closely. Shake pan every minute or so to toss and turn seeds. Remove from heat when seeds start to brown, about 5 minutes.
Make cracker crust by melting the butter in a glass pie dish.
Crush crackers in a ziplock bag with a rolling pin or your hands. Add sesame seeds to cracker crumbs and put into melted butter in pan.
Using your fingers, mix the crumbs and butter and pat into a crust on the bottom and up sides of pan. Bake at 375 for 10 minutes. Set aside.
Cut off bottom of sprouts and then cut sprouts in half.
Line a sheet pan with parchment paper. Lay bacon strips on paper, leaving space between strips. Place sprouts in the spaces between bacon strips, drizzle with olive oil & season with salt and pepper.
Place pan in a 400 degree oven and cook for 15 minutes. Check. Continue baking until bacon is cooked through and crisp. Remove pan from oven and drain bacon and sprouts on paper towels.
While sprouts and bacon are cooking, put onions in a large skillet with 1 T butter and olive oil.
Cook over medium heat, stirring occasionally, until they begin to brown, about 5 minutes.
Add garlic and zucchini. Cook, stirring occasionally, about 5-7 more minutes until zucchini is soft and starting to brown.
Add corn kernels. Add Brussels sprouts and bacon torn into pieces. Stir to combine.
Stir in 1 cup cheddar cheese. Place mixture in baked crust. Top with Parmesan and Swiss. This can be covered and refrigerated at this point until baking later.
Beat eggs and season with salt & pepper. Pour over vegetable mixture. Bake at 375 degrees 35-40 minutes or until set in the middle. Let sit 5-10 minutes before cutting.