Thursday, July 9, 2009

Green Pie in the Sky

Last night's dinner featured one of many green vegetables I'm currently hoarding - zucchini!

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!

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