Given the latest crop of zucchini to pop up, I’ve been trying to get creative with how to use all of it up before it goes to waste. This past weekend was a zucchini-stravaganza for sure!

One of the dishes I made was this Zucchini Pie. The recipe comes from a cookbook I received last Christmas, Heirloom Cooking with the Brass Sisters. I had actually popped open the book to find a recipe for Zucchini Cheese Bake, but when I read the story behind this, I decided it must be made (too!).

The Brass Sisters’ cookbook compiles recipes from various decades ranging from the 30s through the 70s (maybe a larger range, but I know I’ve seen these). This particular recipe was from the 40s and is called Ione’s Zucchini Pie. Ione was a “New York career woman”, so this automatically brings to mind the click of high heels, structured skirts and jackets – classy stuff. So I thought, “I must make this classy pie with zing!!” (It also has mustard painted across the crust. Mmmmmmm!)

Ione’s Zucchini Pie
from Heirloom Cooking with the Brass Sisters
Serves 6 to 8

4 cups grated zucchini
1 cup coarsely chopped onion
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup butter
2 large eggs
9-inch pie shell, baked and cooled
2 teaspoons (or more, depending on your love of) mustard

Preheat the oven to 375 degrees.
Squeeze the excess water out of zucchini and place in a bowl. Add onion through pepper and stir to combine. Melt butter in a large, heavy skillet over medium heat. Add zucchini mixture and cook until vegetables no longer taste raw, 4 to 5 minutes.
Whisk eggs in a bowl until yolks and whites are combined. Gradually pour into the skillet with hot vegetables, stirring rapidly.
Paint bottom of pie shell with mustard. Spoon mixture into prepared pie shell and smooth the top. Bake 25 to 30 minutes, or until a tester inserted into the middle comes out clean. Serve slices of the pie on individual plates. Garnish with a tablespoon of sour cream and a sprig of fresh parsley.

I probably added a little more mustard than called for in the recipe, because along with the story of Ione, that is what had me hooked on this recipe. I used a Merlot & Chocolate mustard from Hop Kiln (yes, it sounds weird, but it is tasty) and added a bit of French’s to make sure I got the zing I was looking for.

We enjoyed this pie with a glass of Erik’s the Red from Toad Hollow. I’ve always had it with heavy meats before, but it paired nicely with the mustard flavors in the pie. Glass of wine in hand, small pie on my plate, I felt as classy as Ione must have been. Yes indeed, my pinky was sticking out while holding that wine glass!

Filed under:
Appetizers, Dinner, In the Garden, Vegetarian by Courtney