Zucchini Pie

 

My mother was a gourmet chef and a world traveler so it was extreamly hard for me to prepare something she never had for me. This was my effort to treat her to something that was possibly new.

Select 2 or 3 small fresh zucchini the same diameter.

1 cup fresh, finely shredded Romano and Asiago cheese

1 slice day old sour dough

2 tbl butter

1 tbl olive oil

1 clove finely minced garlic

White pepper

Parchment paper

Chopped chives

Preheat oven to 350F with a pizza stone or floor tile.

Cut a ten inch square of parchment paper. On one side, draw a 9 inch circle to serve as a outline. Turn the paper over. Tape it to a cookie sheet with masking tape.

Fine spread the cheeses. Brush the day old bread with garlic butter and olive oil. Make garlic croutons. When cool completely, turn bread into bread crumbs, About 1/3 cup.

Slice the zucchini the thickness of a dime using a Madeline so the slices are uniform. Cover the 9 inch circle on the parchment so that all slice just touch each other but none overlap. Sprinkle with a sparse layer of cheese, sprinkle with bread crumbs. Apply white pepper. Remove the masking tape. Now, carefully place the cookie sheet over the stone. Cook 12-15 minutes until crisp.

When pie is crisp, allow it to cool until the cheese firms. Garnish with chives.

Note: 1. The bread crumbs provide the oil to cook this pie.