Dill Zucchini Pie
By: Tiger Anthony
Published: Tuesday, August 31, 2010 - 12:00pm

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

1 Preheat oven to 375 degrees. 2 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. 3 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). 4 Bake uncovered for 10 minutes. Then carefully remove beans and foil, baking another 12 minutes. Allow crust to cool slightly. Leave oven on. 5 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. 6 Drain on paper towels. 7 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. 8 Arrange tomato slices in an overlapping circular pattern over the zucchini. Drizzle with olive oil. 9 Bake pie for 40 minutes. Let it rest 10 minutes (to let cheese set). 10 Serve with a tossed green salad and a nice, chilled white wine.