Summer Zucchini Pie
Mom's summer zucchini pie made with Tillamook Farmstyle Whole Milk Mozzarella Farmstyle Slices served with fresh basil and parsley. It's the perfect savory treat for summer days.
By @maxiskitchen
Cook time: 70 minutes
Servings: 6
Ingredients
- 1 Store-bought Pie Crust
- 2 Tbsp Tillamook Sea Salted Extra Creamy Butter
- 0.5 Large Yellow Onion, diced small
- 1 lb Zucchini, sliced in thin rounds
- 2 Garlic Cloves, finely chopped
- 0.5 tsp Kosher Salt
- 0.5 tsp Freshly Ground Pepper
- 0.5 tsp Dried Oregano
- 2 Eggs
- 6 slices Tillamook Whole Milk Mozzarella Farmstyle Slices, cut into 3/4-inch squares
- 1 Cup 4% Cottage Cheese
- 2 Tbsp Chopped Fresh Basil
- 3 Tbsp Chopped Fresh Parsley
- 1 Tbsp Dijon Mustard
- 0 Fresh Parsley
Instructions
- Preheat the oven to 400F.
- Unroll the pie crust and press into a 9-inch pie dish, smoothing the bottoms and sides. Prick all over with a fork and crimp edges.
- Line the pie crust with parchment (with an overhang) and fill with pie weights, dry beans, or rice to prevent puffing. Bake for 10 minutes.
- Lift out parchment with weights and bake uncovered until edges are golden, 5 to 8 mins more. Remove from the oven, reduce temp to 375F, and let the crust cool.
- In a large pan over medium-high heat, melt the butter then add the onions. Cook, stirring often, until the onions are starting to become tender and translucent, about 3-5 minutes.
- Add the zucchini, garlic, salt, pepper, and oregano. Cook, stirring often, for 6-8 mins until the zucchini is tender but not completely falling apart, then remove from the heat.
- In a large bowl, beat the eggs and add the Tillamook mozzarella, cottage cheese, basil, and parsley. Add the zucchini and onions and stir to combine.
- Brush the dijon mustard along the inside of the pie shell. Pour in the filling and spread into one layer. Option to arrange the zucchini rounds nicely on top.
- Bake for 35-40 mins until a knife comes out clean from the center. Let cool for 5 mins, then sprinkle with parsley, slice and enjoy!