Mini Zucchini Pies

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

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

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.