Vegetable pie

Photo by For the Love of cooking

Vegetable Pie with a Zucchini Crust:

• 4 zucchini, shredded and patted dry with paper towels
• 2 eggs
• 2 1/2 cups of mozzarella, divided
• 2 tomatoes, diced
• 1 green pepper, diced
• 4 oz of mushrooms, sliced
• 2 green onions, chopped  
• 2 tsp basil 
• Dried oregano, to taste

Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray.

After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible.

Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10 minutes.

After the zucchini has baked, layer the casserole with green pepper, mushrooms, green onions, tomatoes, basil, and finally top it with the remaining 1/2 cup of mozzarella cheese. Sprinkle the top with dried oregano, to taste.

Place into the oven and bake uncovered for 25 minutes. Let cool for 5 minutes before serving. Enjoy.