In From Asparagus to Zucchini
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
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.
Makes 6-8 servings.
