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Cheese and Zucchini Pie

Cheese Zucchini Pie

An easy and delicious main or side dish that combines the flavors of onions and cheese with zucchini.
Prep Time 30 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Equipment

Ingredients
  

  • 1/2 cup thinly sliced yellow onion
  • 1 garlic clove peeled and coarsely chopped
  • 1 tablepoon olive oil
  • 2 eggs cracked and beaten
  • 2 medium or large zucchini trimmed and sliced 1/4 inch thick
  • 4 ounces mozzarella cheese cubed
  • 4 ounces goat cheese grated on box grater

Instructions
 

  • Preheat the oven to 350˚F. Heat a medium skillet over medium heat. Add the olive oil to heat.
  • Add the onion and garlic and stir for a minute. Add the zucchini. Cook until the onion is soft, but not brown. Cook the zucchini until slightly soft. Remove to a bowl to cool.
  • In a medium bowl, crack the egg and beat lightly with a fork. Remove 1 tablespoon to a small ramekin. Add the mozzarella and stir to coat with the eggs.
  • Line a cutting board with wax paper. Grate the goat cheese with the box grater on the wax paper. Add the goat cheese to the mozzarella/egg mixture and combine. Add the zucchini/onion mixture.
  • Roll out the thawed puff pastry to a few inches larger than your baking dish. Line the baking dish with the rolled out puff pastry. Carefully place in the baking dish.
  • Spoon the zucchini mixture into the baking dish and spread out to fill the puff pastry. Brush the edges of the puff pastry with the reserved egg wash.
  • Place the cheese zucchini casserole in the oven. Bake for 30 minutes until the zucchini cheese is slightly set and the puff pastry is golden. Remove from oven and allow to cool for 5 minutes. Serve.

Notes

This dish would be great as a brunch main course served with a salad.
This dish can be easily doubled. Use a larger baking dish.
Keyword brunch dish, cheese casserole, easy main dish, side dish, zucchini casserole
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