ZUCCHINI PIE
Serves 4 as main course; 6 as side dish.
Note: Cost per serving of 4 is 89 cents.
• 4 medium zucchini, unpeeled and sliced about 1/4-in. thick
• 3 tbsp. butter, melted
• 1 medium onion, diced
•1/2 c. half-and-half, warmed slightly
•3/4 c. grated Swiss cheese, divided
• 1 egg, beaten
• Salt and pepper to taste
•1/2 c. bread crumbs
Directions
Preheat oven to 350 degrees.
Boil zucchini slices about 5 minutes in salted water. Drain water, let zucchini cool slightly and press excess water out. I set a small plate over the zucchini in a colander and press firmly to do this.
Pour melted butter in a 9-inch pie pan and put zucchini and onion in, stirring to coat them well with the butter.
In a small bowl, mix the warmed half-and-half, 1/2 cup cheese, egg, salt and pepper together and pour over the zucchini. Top with the bread crumbs. Bake about 30 minutes, uncovered.
Sprinkle the remaining 1/4 cup cheese over the bread crumbs and bake several more minutes, until the cheese is melted and the top is nice and crusty. You can also melt the cheese in a broiler for a few minutes.
Thrifty tip: Make your own bread crumbs for this recipe; it's a lot cheaper than buying them. Take 2 slices of day-old bread (or even leftover toast) and process them in a food processor or, if they are very dry, crush them with a rolling pin.
Nutrition information per serving:
Calories303Fat20 gSodium583 mg
Carbohydrates21 gSaturated fat12 gCalcium254 mg
Protein11 gCholesterol106 mgDietary fiber3 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 3 fat.
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