Home » Passover » Passover Side Dishes

Zucchini, Tomato, and Cheese Pie

Print
Send to Friend
Add Your Recipe
Posted on 2008-04-07

More in Passover Side Dishes:

 Grandma's Noodle Pudding
 Broccoli Knishes
 Passover Russian Potato and Mushroom Croquettes
 Passover Squash Pudding
 Passover Onion Pudding
 Passover Baked Stuffed Zucchini
 Passover Broccoli Kugel
 Passover Spinach Bake
 Albondigas (Spanish Meatballs)
 Passover Eggplant Parmesan

Similar Categories:

 Easter Side Dishes
 Thanksgiving Side Dishes
 Every Day Side Dishes
 St Patricks Day Side Dishes
 Fathers Day Side Dishes & Salads
 Christmas Side Dishes
 Rosh Hashanah Side Dishes
 Chanukah Side Dishes
 Kwanzaa Side Dishes
 4th of July Side Dishes & Salads
 Passover Desserts
 Passover Entrees
 Passover 4 Kids
 Passover Soups
 Passover Appetizers
 Passover Low Fat & Non Fat
 Passover Vegetarian
 Passover

Zucchini, Tomato, and Cheese Pie 14830 views
0.52 avg rating
25 votes

Servings: 4
 

Ingredients

1 1/2 lb Zucchini
salt
3 md Ripe tomatoes
4 tb Butter
1 tb Oil
3 Eggs; separated
2 c Swiss cheese; grated
1/2 c Feta cheese
freshly ground pepper
1 tb Fresh basil; chopped or mint


Directions

Wash the zucchini, trim, and cut into 1/4 inch slices. Salt, drain, and pat dry.

Meanwhile, peel the tomatoes, halve horizontally, and remove the seeds. Heat 2 Tbs. butter with the oil in large saute pan. Lightly brown the zucchini on both sides; drain on brown paper. Lightly brown the tomatoes until they soften slightly but do not become limp. Cool.

When you are ready to assemble the pie, beat the egg yolks, set aside. Place half the zucchini in 9 x 12 inch dish. Sprinkle with 1/3 of the grated Swiss cheese and half the Feta cheese, dot with 1 Tbs. butter, and sprinkle with salt, pepper, and half the basil or mint [I always use basil].

Beat the egg whites and fold into the yolks. Spread half of this mixture over cheeses. Slightly flatten the halved tomatoes, and arrange across the pie. Sprinkle with 1/3 of the Swiss cheese, half of the Feta cheese, and the remaining basil or mint. Top with the remaining zucchini slices, and season with salt & pepper. Spread with remaining egg mixture, top with the remaining Swiss cheese, and dot with remaining Tbs. butter.

Bake in a preheated 400 oven for 25 - 30 minutes or until the eggs are set.


Author Comments

This can be done in a pie dish, quiche pan, or any 9 x 12 baking dish. It's delicious! Recipe says you can also make this without the eggs, but I can't vouch for it because I've never done it that way. Original recipe calls for putting this all in a 10 inch pastry shell, but I made it once that way, felt it wasn't worth the effort OR the additional fat and calories, and have made it without the crust ever since. This also makes it perfect for Passover, of course.

 

Comments

 
 

Post Comment

 
   
Your name*
Your email
Comment*
 
 
   
 
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.

Tell a friend
Your Email
Your Name
Your Friends Email
Your Friends Name
Your Message