I was craving some comfort food and zucchini were on sale. This pie is chock full of zucchini and tomatoes, held together like a quiche with eggs and cheese. Love it on a nice flaky crust.

Zucchini Pie

1              pie crust, premade, frozen

2T           avocado oil

1/2         white onion

2 clove  garlic

3c            zucchini

1 can      diced tomatoes

1t            oregano

3              eggs

4 oz        smoked gouda

                Salt and pepper

Remove pie crust from freezer and let come to room temperature.

Preheat oven to 425.

Drain 14.5oz can petite diced tomato, add 1t oregano, set aside to drain.

In large saucepan, heat pan over medium high heat then add 2T avocado oil then lower heat to medium. When the oil is hot add 1/2 white onion diced, 2 cloves garlic minced, 1/2t salt and 1/2t pepper. Sauté for 5-8 minutes, until the onions are clear.

Cut 3c zucchini into slices, this was roughly 2 medium zucchini. Add to saucepan with 1/2t salt and 1/2t pepper, mix well, cook for 5-8 minutes uncovered, until zucchini is tender.

Add drained tomatoes to saucepan and mix well. Cover and simmer for 5-8 minutes.

Pour zucchini mixture into bowl and let cool. I put mine in the fridge for 10 minutes.

In separate bowl beat 3 eggs, 1/2t salt & 1t pepper.

Combine eggs with cooled zucchini.

Mix in 4oz smoked gouda, shredded. Note you could use 8oz of gouda, if you like things cheesy cheesy.

Pour zucchini batter into premade pastry shell and bake at 425 for 25-30 minutes. Check pie at 25 minutes with a toothpick, if it is clean when poked into middle of pie, the pie is done. If the toothpick has food stuck to it, it needs a few more minutes.

Let pie sit 10 minutes before serving.

As pictured with Tart Quinoa, which I made while the pie was baking.