Zucchini Pie (no crust)

Sharon Whitley

By
@aggiemom20002000

This recipe is from some of best cooks in Cat Spring, TX. I promise this is the kind of food I grew up eating, and it's a taste any one can enjoy. For me, it's a trip home. The picture is from a German cooking blog.


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 1/2 lb
zucchini
1 c
diced velveeta cheese
8
saltines, crumbled
2 Tbsp
butter
salt and pepper to taste

Directions Step-By-Step

1
Trim ends from zucchini; cut in small chunks. Boil in small amount of water 10 minutes or will just tender.
2
Drain thoroughly. Add butter and cheese; stir till melted. Add salt and pepper to taste.
3
Turn into greased 10 inch pie plate; top with crumbs. Bake 400 for 15 minutes, or until golden brown.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Other Tags: Quick & Easy, Heirloom
Hashtags: #zucchini, #Velveeta