Mom's zucchini pie✨ . For the Sautéed Zucchini:▪️2 Tbsp Butter▪️1 Cup Onion, diced small▪️2 Cloves Garlic, minced▪️4 Cups Zucchini, sliced in thin rounds▪️1/2 tsp Pepper▪️1/2 tsp Salt▪️1/2 tsp Dried Oregano▪️ . For the Pie:▪️2 Eggs▪️1 Cup Mozzarella▪️1 Cup 4% Cottage Cheese▪️2 Tbsp Fresh Basil, chopped▪️3 Tbsp Fresh Parsley, chopped▪️2 tsp Dijon Mustard▪️1 Pie Crust▪️ . For Serving:▪️Fresh Parsley, minced▪️Parmesan Cheese, grated▪️ . 🌱Vegan Modification: Sub in 2 cups vegan mozzarella for the mozzarella and cottage cheese, sub in olive oil for butter, and leave out the Parmesan . 1️⃣ Preheat oven to 375°F 2️⃣ In a pot over medium high heat, sauté onions and garlic on butter until onions are translucent (2-3 min); add the zucchini, salt, pepper, and oregano and sauté stirring often for 6-8 minutes until zucchini is tender (but not completely falling apart) and most of the liquid has cooked off (if there is a lot of excess liquid, drain it off); turn off the heat 3️⃣ In a separate large bowl, beat the eggs and mix with the mozzarella, cottage cheese, basil, and parsley; add the zucchini mixture and stir to combine 4️⃣ Spread the pie crust into a pie pan and brush Dijon mustard in the inside of the pie shell; pour in the filling and arrange zucchini rounds on the top so it looks pretty (optional) 5️⃣ Bake 35-40 mins until a knife comes out clean from the center (if the exposed edge of the pie crust looks like it's over browning you can cover it with foil, but we didn't have to) 6️⃣ Let cool for 5 mins to set and then sprinkle with parsley and Parmesan and enjoy! . ⏲25 minute prep time + 40 minute cook time . Recipe makes 1 pie (serves 4-6 people)
