Vegetable Pie with a Zucchini Crust

Here is another recipe my friend Lori made for us last weekend. This vegetable pie was easy to make and tasted so fantastic! We all really, really loved it. I look forward to adapting this recipe to work with whatever vegetables and cheese I have on hand. Thanks for another tasty recipe Lori!

Vegetable Pie with a Zucchini Crust:

Photos by For the Love of Cooking.net

Recipe by Lori Smith

• 4 zucchini, shredded and patted dry with paper towels
• 2 eggs
• 2 1/2 cups of mozzarella, divided
• 2 tomatoes, diced
• 1 green pepper, diced
• 4 oz of mushrooms, sliced
• 2 green onions, chopped
• 1/2 cup of Parmesan cheese, shredded
• 4 basil leaves, chopped
• Dried oregano, to taste

Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray.

After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible.

Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10 minutes.

After the zucchini has baked, layer the casserole with green pepper, mushrooms, green onions, tomatoes, fresh basil, and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle the top with dried oregano, to taste.

Place into the oven and bake uncovered for 25 minutes. Let cool for 5 minutes before serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net