Fresh Herb and Zucchini Pie

Delicious recipe by Amy Casey

It does not matter how many times some recipes are made; they are always a welcome sight around the dinner table. Fresh Herb and Zucchini Pie is one such recipe that I know my family and friends love. So much so that I make 2 pies to ensure I have a leftover slice or two in the refrigerator for a late night snack or quick lunch. The pie screams of summer with verdant zucchini, parsley and oregano fresh from a farmers’ market or backyard garden and baked with creamy cheddar and mozzarella cheeses and fresh from the farm eggs.

When serving a simple entrée of grilled chicken, steak or fish, I like to include a flavor packed side dish that is the centerpiece of the meal. Fresh Herb and Zucchini Pie is one such accompaniment. As not to be tied to the kitchen, it can be made up to a day in advance and reheated in the oven or served at room temperature. The pie also makes for a filling yet light lunch when paired with a salad of mixed greens, cherry tomatoes, diced cucumbers tossed with red wine vinaigrette.

Continue to the original recipe page at www.amycaseycooks.com.
Zucchini Pie with fresh herbs photo by Amy Casey.