Recipe - Zucchini-Pepper Pie

1 (9 inch) pie shell
3 md Zucchini (1 pound);
thinly cut or sliced up
2 Onions with tops; thinly
cut or sliced up
1 Clove garlic; minced, or
One fourth teaspoon Garlic powder
2 tablespoon Oil
1 md Tomato; peeled and
chopped
1 md Bell pepper; chopped
Three fourths teaspoon Salt
One half teaspoon Basil
One fourth teaspoon Pepper
3 Eggs
One half cup Whipping cream
One fourth cup Grated Parmesan cheese

Prick bottom of pie shell and bake at 450ø for 5 to 8 minutes or until
lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5
minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil
and pepper. Cook over low heat, stirring occasionally, until vegetables are
tender and liquid has evaporated (about 15 minutes). Spread vegetables
evenly in pie shell. Beat eggs and cream until well mixed. Pour over
vegetables. Sprinkle with Parmesan cheese. Bake at 350ø for 30 minutes.
Yield: 6 to 8 servings,

MRS. R.B. OLIVER

STUTTGART, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.