Preheat oven to 400. Cut out rounds from pie shells and line muffin pan.
Grate zucchini and place in towel-lined colander over a bowl. Sprinkle with salt to draw water out of zucchini.
In separate bowl, remove kernels from corn. To that bowl, add basil, green onions, Dijon, cheeses, spices, and eggs.
Wrap towel around zucchini, and wring water out. Squeeze until it’s all gone!
Top each mini pie with more parmesan cheese and a thin slice of zucchini.
Add zucchini to bowl with other ingredients. Mix well. Spoon into mini pie shells. Bake for 20 minutes, or until set.
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
Ingredients
Directions
Preheat oven to 400. Cut out rounds from pie shells and line muffin pan.
Grate zucchini and place in towel-lined colander over a bowl. Sprinkle with salt to draw water out of zucchini.
In separate bowl, remove kernels from corn. To that bowl, add basil, green onions, Dijon, cheeses, spices, and eggs.
Wrap towel around zucchini, and wring water out. Squeeze until it’s all gone!
Top each mini pie with more parmesan cheese and a thin slice of zucchini.
Add zucchini to bowl with other ingredients. Mix well. Spoon into mini pie shells. Bake for 20 minutes, or until set.