In From Asparagus to Zucchini. Makes 6-8 servings. Recipe contains dairy and eggs.
Ingredients:
- 1/2 T. butter, softened
- 3 T. bread crumbs
- 1 T. olive oil
- 3/4 C. diced onion
- 3/4 C. diced fennel bulb
- 1 t. minced garlic
- 2 C. diced zucchini
- 1 link (4 ozs) andouille sausage
- 1/2 t. crushed fennel seed
- salt and pepper
- 3-4 ounces swiss cheese
- 3 large eggs
- 1/2 C. milk
Steps:
- Heat oven to 350 degrees. Generously grease a pie plate with the butter. Sprinkle bread crumbs over buttered areas.
- Heat olive oil in skillet over medium flame. Add onion, fennel and garlic; saute until vegetables are partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, and salt and pepper to taste. Saute until zucchini is tender, 3-5 minutes. Spread mixture on platter; cool 10 minutes.
- Meanwhile, grate cheese; sprinkle 2/3 of it into pie pan.
- Beat eggs with milk in bowl. Stir cooled vegetable mixture into egg mixture; pour into pan. Sprinkle remaining cheese on top. Rim outer edge of pie filling with garnish choice. Bake until set, about 30 minutes. Cool 10 minutes before serving.