Zucchini Pie

Usually about this time of year, zucchini is everywhere. It's on sale at the grovery store, gracing farmer's market tables, and surprise gifts from neighbors who have an abundant crop.  My favorite way to eat it is sauteed in olive oil and garlic, with a little bit of Parmesan cheese grated on top. My second favorite way is in this pie.

The first time I had this pie, a friend made it for a dinner party.  I asked her where she got the recipe from, and she showed me the book.  I immediately went out and bought it. The recipes and photos are a bit dated, but this pie is worth the price of the book.  I feel like I'm getting a hefty serving of vegetables (along with cheese) when I eat it. 

Zucchini Pie
adapted from Classic Home Cooking,
by Mary Berry and Marlena Spieler

2 lbs zucchini (about 4 medium)
1 c grated Parmesan cheese
1 c shredded mozzarella cheese
4 eggs, lightly beaten
3 Tbs pesto sauce
4 cloves garlic, minced
3 Tbs chopped fresh dill
Salt and black pepper
10 sheets of phyllo dough
4 Tbs butter, melted


Preheat oven to 375°F. Grate the zucchini onto a few sheets of paper towels. Let sit for 10 minutes to soak up excess moisture.

Meanwhile, mix the parmesan, mozzarella, eggs, pesto, garlic, and dill. Season with salt and pepper. Mix in the zucchini. Spray an 8x8” baking pan with non-stick spray. Spoon the zucchini mixture into the pan and spread evenly.

Working one sheet at a time, place phyllo on top of the zucchini mixture, lining it up so that two edges hang over. Butter the surface of the phyllo with a pastry brush. Fold the excess phyllo over back onto itself. Butter top surface again. (One side of phyllo should still hang over the pan.) Repeat with remaining sheets of phyllo. Make sure top sheet of phyllo is well buttered. Trim the excess phyllo off the side.  Cut a few slits through the phyllo sheets.

Bake pie for 30-35 minutes, until pastry is lightly browned. Remove from oven and let the pie sit for 15 minutes before serving.