Here’s another easy recipe to use up that summer zucchini squash. It’s a cross between a tart, pizza and quiche. It’s fast, easy and looks pretty. 🙂 It’s zucchini in a hot, cheesy and crusty shell. I baked mine in a tart shell so that’s why it looks flat, If you want it to be thicker, use a glass pie dish. This will also ensure that the crust gets crisp. If you want to make it lighter, use a whole wheat organic crust instead of the Pillsbury pie crust. Click here to see some of the other quiches I’ve made with whole wheat crusts.
1 Pillsbury pie crust
1 large zucchini, sliced thinly (about 4 cups)
1 tbs olive oil
salt and pepper
1 cup of 1% milk
1/4 cup of grated Parmesan cheese
2 cups of shredded Cheddar cheese
Preheat the oven to 350 degrees. Unroll and press the Pillsbury pie crust into a pie dish or tart dish. In a large frying pan, heat the olive oil. Saute the zucchini on medium-high until translucent and soft. Season with a little salt and pepper. Remove to a paper-towel lined plate to absorb the grease and let cool for a few minutes.
Whisk the eggs and milk together in a small bowl and set aside. Sprinkle some Parmesan cheese on the bottom of the crust. Layer half of the zucchini on the bottom. Add half of the shredded cheese. Make another layer with the remainder of the zucchini. Spread the rest of the shredded cheese on top. Pour the egg and milk mixture over the zucchini.
Bake for 40 minutes or until a toothpick comes out clean. For a crusty bottom, place on the bottom rack during the last 10 minutes of cooking. Cover the top of the pizza with a piece of tin foil if it starts to get too brown.