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Bacon Lattice Pimento Cheese & Zucchini Pie

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Prep Time 30 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 6-8 strips thick cut bacon
  • 1 head garlic roasted,*optional
  • 2 medium zucchini sliced
  • 1 sweet onion sliced
  • 1 T butter
  • drizzle of olive oil
  • 1 cup corn kernels
  • 1 refrigerated pie crust
  • 1 cup Pimento Cheese or Palmetto cheese spread
  • 1-2 oz shaved Parmesan cheese
  • salt
  • pepper to taste

Instructions
 

  • Cook bacon on a parchment lined baking sheet or on a rack at 350 for 20 minutes, or until done. Drain immediately on paper towels. Make the lattice topping while bacon is still warm and pliable. Wrap in paper towels and set aside or refrigerate up to 2 days, until needed.
  • Lay zucchini slices out on paper towels and salt. Turn over after 10 minutes and salt again.
  • Sauté onion in butter and olive oil until caramelized, about 20 minutes. If using minced garlic, add it at the end of cooking time and cook 1 additional minute.
  • Place pie crust in a pie dish or square baking dish. If you’re using roasted garlic spread it over raw dough. Top with onions and corn. Add little dollops of pimento cheese over corn. Top with zucchini slices and season with pepper if desired. Fold in edges of crust so that it hugs all the ingredients. Top with Parmesan
  • Bake for 45-60 minutes or until it looks done. Add lattice and return to oven to warm and set into pie.
  • Serves 4-6

Notes

*if you don’t want to roast garlic, mince 2 cloves of garlic and add it to the onion near the end of sautéing