Zucchini Pie

This recipe is from the Iowa State University Extension  and Outreach resource shared last week. If you haven't had a chance to check out their resource you can visit now at Iowa State Extension and Outreach. You can also give this recipe a try!

Original recipe: http://www.extension.iastate.edu/foodsavings/recipes/zucchini-pie

Ingredients:

Iowa State University Extension and Outreach Zucchini Pie

1 or 2 zucchini, sliced (about 10 cups)
1 tablespoon olive oil
2 onions, sliced
2 eggs
1/4 cup seasoned bread crumbs
1 14.5-ounce can diced tomatoes
1 cup shredded mozzarella cheese (8 ounces)
1/4 cup greated Parmesan cheese
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
Optional: If you have fresh mushrooms or peppers, you can substitute them for some of the zucchini

Instructions:

• Preheat oven to 325°F. Grease a large casserole or 9×13-inch pan; set aside.
• Wash zucchini and discard ends. Cut into slices (about 10 cups). If using large zucchini, cut in half lengthwise and remove seeds before slicing.
• Heat oil in large skillet over medium heat. Add zucchini and onion slices and cook for 10 minutes. Remove from heat.
• In bowl, stir together the eggs, bread crumbs, Italian seasoning, and pepper. Add undrained tomatoes, and cheeses. Pour over zucchini mixture and stir to mix.
• Pour into casserole. Bake uncovered for 60 minutes. Top will be golden brown.
• Cut into squares. Serve.