Ingredients
2 pie crusts, thawed according to package instructions
3 large zucchinis
1 cob sweet white corn, kernels removed
2 eggs
2 green onions, chopped
4 basil leaves, chopped
1 tbsp Dijon mustard
¼ cup parmesan cheese, grated
⅓ cup jack cheese, grated
¼ tsp garlic powder
¼ tsp chili pepper flakes
¼ tsp onion powder
½ tsp salt
pinch of pepper
Directions
1
Preheat oven to 400. Cut out rounds from pie shells and line muffin pan.
2
Grate zucchini and place in towel-lined colander over a bowl. Sprinkle with salt to draw water out of zucchini.
3
In separate bowl, remove kernels from corn. To that bowl, add basil, green onions, Dijon, cheeses, spices, and eggs.
4
Wrap towel around zucchini, and wring water out. Squeeze until it’s all gone!
5
Top each mini pie with more parmesan cheese and a thin slice of zucchini.
6
Add zucchini to bowl with other ingredients. Mix well. Spoon into mini pie shells. Bake for 20 minutes, or until set.
Video
Zucchini Knowledge
- Use stem as a "holder" when grating
- It can be eaten raw! Just slice thin.
- Removing water from zucchini does two things: prevents water from coming out into dish, AND intensifies the natural flavor of the squash
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Ingredients
2 pie crusts, thawed according to package instructions
3 large zucchinis
1 cob sweet white corn, kernels removed
2 eggs
2 green onions, chopped
4 basil leaves, chopped
1 tbsp Dijon mustard
¼ cup parmesan cheese, grated
⅓ cup jack cheese, grated
¼ tsp garlic powder
¼ tsp chili pepper flakes
¼ tsp onion powder
½ tsp salt
pinch of pepper