Zucchini Pie

Another zucchini recipe!  And why not?  This is the season of all things summer squash, and I love zucchini more than I ever would have thought possible when I was a kid.  (For that matter, I don't think I knew what zucchini were as a kid.)

Today's recipe is another favorite around our house, and we make this dish at least once a week when the zucchini are in season.  It is a great way to introduce a vegetarian dish into your diet if you don't normally go veggie, because the texture of the zucchini is very hearty and toothsome.

FC&G Zucchini Pie

1 double pie crust
1 medium zucchini, sliced
1 medium onion (or equivalent), sliced
1 head garlic, chopped
1 handful fresh thyme, chopped
1.5 cups cheddar or cheddar blend cheese
1/2 cup yellow mustard

Mix veggies in a bowl to combine the zucchini and onion with the thyme and garlic.  Let sit while you make the pie crust.

In a deep dish pie pan, lay bottom crust and coat with the yellow mustard.  Layer the veggies in, and top with the cheese.  (You can alternate cheese and veggie if you have a lot of veggies to use up.)  Top with pie crust.

Bake in 350 degree oven until crust is done and veggies tender, about 40 minutes.

Fast:  Mr. FC&G and I work together on this; he makes his famous flaky pie crust, and I chop veggies.  Then it is just sit and wait until the pie is done.

Cheap:  With all of the veggies coming from the garden, the only costs associated with this dish are the cheese and the flour and lard needed for the crust.  This dish regularly comes in at around $5 and provides about 4-5 servings.

Good:  This is a great way to use your summer zucchini and get a lot of healthy squash and root veggies in your diet.  It reheats very well; I think it is even better the next day.  To really maximize your oven time, make a batch of zucchini bread to bake alongside the pie.