Recipe Directions
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Ingredients
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Crust
1/2 c polenta
1 1/2 c water
1/8 c Parmesan cheese, grated
1/2 tsp salt
Veggies
2 c grated zucchini (yellow, green, or both)
1 1/4 c sliced mushrooms
1 c chopped green onions
1 chopped roma tomatoe (for color)
4 fresh mint leaves, chopped
Egg Mixture
4 eggs, beaten
1 c milk
1/2 c cheese, jack or cheddar
1/4 c parmesan cheese
1/4 c sour cream
topping
1/2 c bread crumbs (homemade is best:
simply lightly toast 2 slices of whole wheat bread,
cool and crumble)
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Directions
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Preheat oven to 350 degrees.
Spray one pie plate with non-stick spray. To make crust, mix water and polenta together, bring to a boil. Stir until it begins to thicken. Remove from heat and stir in Parmesan and salt. Spread evenly over bottom of pie plate. Let cool about 5 minutes or until stiff.
Sautee all vegetables with salt and pepper. Mix sauteed vegetables with egg mixture. Mix and pour evenly onto pie crust. Top with homemade bread crumbs. Bake in 350 degree oven for 40 minutes until center is set.
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Yield
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Serves 10
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