Got zucchini? Sure you do, and if you don't, your neighbor does.
Even if you have to buy your zucchini at the market, it's still a real deal now. I made this easy, crustless zucchini pie the other day and got six servings out of it. They were small, true, but it certainly will serve four generously as a main, vegetarian entree.
This is a cousin to a French gratin or American scalloped potato dish, with an onion added. Be sure to use a shallow dish, such as a pie pan. I made the first attempt in a deeper baking dish and thought it would never get done.
Coleslaw or a green salad would go well with this.
Anne Gillespie Lewis is a Minneapolis writer.
