Doesn't look that green when its all sliced up like this, does it? I used this zucchini to make a pie, and inspired my friend Lizzy's tomato tart I used brown rice as the crust. After baking that alone, I added a layer of tomato sauce.
Then artfully arranged the lightly sauteed zucchini.
Baked and topped with parmesan cheese and golden, crispy spring onions...
It was a light and delicious summertime meal!
Zucchini Pie with Crispy Onions
3 - 4 cups cooked brown rice
1 egg, lightly beaten
1/2 cup grated parmesan cheese, divided
1 cup homemade tomato sauce
1/4 cup EVOO
4 medium spring onions, thinly sliced
1 medium zucchini, sliced
- Preheat oven to 350º
- Lightly grease a 9 - 10 inch glass pie plate
- Mix rice with egg and 2 Tbs grated cheese
- Press rice mixture into the bottom and up the sides of pie plate
- Bake for about 15 minutes, until set and slightly crisp
- Meanwhile, heat EVOO in a large skillet over medium heat
- Add onions and saute until golden, caramelized, and slight crispy, about 15 - 20 minutes
- Remove onions from oil and set aside
- Add zucchini to hot oil and saute 2 -3 minutes, until slightly tender
- Remove pie plate from oven and increase heat to 400º
- Spread tomato sauce over the bottom of the crust
- Top with zucchini and about half the remaining cheese
- Bake in center of the oven for about 10 minutes
- Top with onions and remaining cheese, and bake another 5 minutes
- Let cool slightly before serving
Yesterday I visited the Government Center Farmer's Market and picked up some delicious local berries. They were just begging to be scooped on vanilla ice cream last night!