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| 1 | (9 inch) pie shell |
| 3 mittel | Zucchini (1 pound); thinly sliced |
| 2 | Onions with tops; thinly sliced |
| 1 | Clove garlic; minced, -or |
| 1/4 Teelöffel | garlic powdered |
| 2 Esslöffel | oil |
| 1 mittel | Tomato peeled, chopped |
| 1 mittel | Bell pepper chopped |
| 3/4 Teelöffel | salt |
| 1/2 Teelöffel | basil |
| 1/4 Teelöffel | pepper |
| 3 | eggs |
| 1/2 Tasse | whipping cream |
| 1/4 Tasse | parmesan grated |
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Prick bottom of pie shell and bake at 450° for 5 to 8 minutes or until lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5 minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil and pepper. Cook over low heat, stirring occasionally, until vegetables are tender and liquid has evaporated (about 15 minutes). Spread vegetables evenly in pie shell. Beat eggs and cream until well mixed. Pour over vegetables. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mrs. R.B. Oliver
Stuttgart, Ar
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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