Ingredients:
1 9 in. baked pastry shells
2 lbs zucchini
1 1/2 teaspoons salt
2 teaspoons butter
1 cup finely chopped onions
1 clove garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon tarragon
1 eggs
2 teaspoons milk
3/4 cup grated swiss cheese
1/4 cup grated parmesan cheese
Directions:
Grate the zucchini, sprinkle it with salt and toss well .
Place in a colander to drain for 30 minutes .
Over a bowl, squeeze the zucchini and save liquid .
Preheat oven to 350 .
In a large skillet melt the butter over medium heat .
Add the onion, garlic and zucchini and cook for 10 minutes .
Add the flour and tarragon and cook over medium low heat for 5 more minutes .
Stir in the reserved zucchini liquid and cook until thickened .
Cool to lukewarm .
In a small bowl beat the egg with the milk .
Stir it into the zucchini mixture along with the cheeses .
Mix well and spoon into the baked pie shell.
Bake at 350 for 35 minutes .
I should be puffy and golden on color .
This is nice served with a tomato corn salad topped with pesto or balsamic dressing .
Servings: Serve
Time preparation: 20 min.
Time total: 95 min.