Posted by: gdevi | August 9, 2012

Feta and Zucchini pie

Today we celebrated Nic’s birthday at SueAnn’s house. SueAnn made this wonderful edamame salad (with olive oil, canola oil and lime juice, cilantro and salt for dressing), bread and homemade Amish butter (delicious! just like the butter we get in India!), I made a zucchini and feta pie, and Lisette made the most delicious almond and amaretto cheesecake. During school year we are all completely overworked, but when we celebrate a birthday, we make wonderful food, I have to say. I am so happy that Nic liked the turquoise butterfly earring and necklace that I got for her. I don’t wear any jewelry but I like getting things for Nic. They look beautiful on you, Nic. Have a lovely year!

If your garden is prolific in zucchini like mine, here is yet another pie you can make with zucchini. It is easy to make.

Preheat oven to 350 degrees.

4-5 zucchinis diced in real small pieces

4 bunches of green onions

2 cloves garlic

Sautee the above ingredients in 2 tbsps of olive oil in medium heat. Make sure that the water in the zucchini is all cooked out. The pie should have no water in it.

Here is the herb mixture; my short hand for all these herbs is Simon and Garfunkel.  You know why? It is because of that song Are you going to Scarborough Fair? That song always makes me hungry.

1 bunch of parsley

1 bunch of dill

1 bunch of mint

4-5 sprigs of sage

4-5 sprigs of oregano

4-5 sprigs of thyme

I usually put everything I have in my herb garden, except basil. Chop everything into fine pieces and mix well. Add the herbs to the zucchini-green onion mixture.

Beat 4 eggs together until they are sort of frothy and fluid. Add to the zucchini herb mixture.

Crumble one and a half slab of feta cheese into the zucchini herb egg mixture. Crack some peppercorns into the mixture. You don’t need salt–feta will do the work of salt–but if you do, then add a bit of salt as well.

Mix everything really well.

Melt some butter onto the bottom of a quiche or pie plate. Put a thin layer of Panko bread crumbs. Transfer the zucchini feta mixture into the pie plate over the breadcrumbs and smooth it out with the flat side of a spoon. Sprinkle some more bread crumbs on top of the zucchini mixture. Pour some more melted butter (2 tbsps) on top of the bread crumbs.

Bake in a 350 degree oven uncovered for an hour. Check the pie in about 45 minutes to see if the pie has baked — if you insert a knife into the center of the pie it should come out clean.

Serve with a salad and bread. Delicious!

Now, pack and get ready to leave for Houston early tomorrow morning. Dayani and I are going to Houston and Dallas to visit family and friends. We will be back on the 20th. Dayani, you are having a great summer with your cousins and friends, aren’t you? New Jersey, Pittsburgh, London, Scotland, Houston, Dallas!

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