Dill Zucchini Pie

Photo: Tiger Anthony

Ingredients

1 refrigerated pie crust (I use Pillsbury)

1 cup grated Gruyere cheese

1 cup grated horseradish Cheddar cheese

3 inches small zucchini (6- 8 oz each) or 2 medium, cut into ¼ thick rounds

1/4 cup cup chopped fresh dill

2 tablespoons chopped fresh Italian parsley

3 ripe tomatoes, sliced

1 tablespoon extra virgin olive oil

Preparation

Preheat oven to 375 degrees.

Roll the dough slightly to fit a 9-inch tart pan with removable bottom (or you can use a pie plate). Pat into place, and trim off excess dough.

Prick bottom of crust with the tines of a fork and line crust with aluminum foil. Fill with pie weights or dried beans (do not attempt to cook the beans afterwards - save them for the next pie).

Bake uncovered for 10 minutes. Then carefully remove beans and foil, baking another 12 minutes. Allow crust to cool slightly. Leave oven on.

While dough is chilling, sauté zucchini in olive oil over medium heat until lightly browned on both sides, 5 minutes. You will probably have to do this in more than one batch.

Drain on paper towels.

Spread both cheeses over the bottom of pie shell. Arrange zucchini over in overlapping circular pattern, covering the surface. Then sprinkle the dill and parsley.

Arrange tomato slices in an overlapping circular pattern over the zucchini. Drizzle with olive oil.

Bake pie for 40 minutes. Let it rest 10 minutes (to let cheese set).

Serve with a tossed green salad and a nice, chilled white wine.