2 mediumzucchiniends trimmed and sliced into 1/4 inch slices
2 green onionschopped
8 large eggs
1/2 cup fetacrumbled
1/2 cup milk
1 tablespoon fresh oreganochopped
1 tablespoon fresh dillchopped
3/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork and place in the oven to blind bake for about 10 minutes.
Meanwhile, in a large bowl, combine all the ingredients for the filling.
Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40-45 minutes or until set.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.