Dairy products including butter, milk, yogurt and cheese have been offered in the Pantry for a few weeks. With all the zucchini available from local gardens, the makings for zucchini pie are virtually at hand!

Here’s one of the recipes available online.

1 prepared 9 inch pie crust
1 Tbsp. butter or olive oil
2 zucchini sliced thin (4-5 cups)
1/2 large yellow onion, diced
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp. dried oregano
1 Tbsp Dijon mustard
2 eggs, lightly beaten
2 cups shredded cheese (the Pantry has sharp cheddar)

• Preheat the oven to 375 degrees.
• Melt butter or oil in a large skillet. Saute the zucchini, onions and garlic until tender. Add the seasonings to the mix.
• Spread the mustard evenly on the pie crust.
• Mix the eggs, cheese and zucchini mixture. Pour everything into the pie crust. Spread if necessary to even the filing out.
• Bake for 30 minutes or until the top is lightly browned.
• Allow to cool a bit before serving.

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