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Easy Spinach Zucchini Pie each about 8 inches long
Hot water
2 packages (10 ounces each) of frozen chopped spinach, thawed and well drained
1/2 cup of sour cream
1 package ( 3 ounces) of cream cheese, softened
1/4cup ( 1 ounce) of grated Parmesan cheese
3 tablespoons of dry bread crumbs
1 egg, slightly beaten
1/2 teaspoon of garlic salt
1/2 teaspoon of dried basil, crumbled
1 1/3 cups of French's French Fried Onions, divided
1/2 cup ( 2 ounces) of shredded Cheddar cheese |
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Preheat oven to 375ºF. Using a sharp knife, trim off 1 side of zucchini to form straight edge. Starting at straight edge, cut zucchini lengthwise into eight thin strips, about 1/8 inch thick. Place zucchini strips in shallow dish filled with hot water about 3 minutes to soften; drain.
In a large bowl, using fork, thoroughly combine spinach, sour cream, cream cheese, Parmesan cheese, bread crumbs, egg, seasonings and 2/3 cup French Fried Onions. Line bottom and side of 9 inch pie plate or quiche dish with zucchini strips, allowing 3 inches of each strip to hang over edge. Spoon spinach mixture evenly into pie plate. Fold zucchini strips over spinach mixture, tucking ends into center of mixture. Cover pie plate with foil. Bake, covered, at 375 for 40 minutes or until zucchini is tender. Top center of pie with Cheddar cheese and remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown. Makes 6 to 8 servings
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Basic-Recipes.com
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