Zucchini Pie ala Alyssa
½ lb. zucchini, scrubbed and chopped diced – $1.75
2 Tablespoons olive oil – stock
1 medium-large Vidalia onion, diced – $1.16
3 cloves garlic, minced – stock
3 oz. Prosciutto – $3.99
½ cup shredded Fontina cheese – $2.99
½ cup diced fresh mozzarella – $2.69
½ cup extra sharp Provolone – $2.29
¼ cup grated parmesan – stock
1 cup “Bisquick” – $1.69
¼ cup olive oil – stock
4 eggs, lightly beaten – stock
1 Teaspoon Italian dried seasoning – stock
salt and pepper, to taste
Grand Total Assuming a Well-Stocked Pantry: $16.56
Total Per Serving: $1.38
1. Preheat the oven to 350 degrees. Lightly oil a glass lasagna pan (9×13”.)
2. Spray a large sauté pan with cooking oil, such as “Pam”. Heat over medium-high flame. Add the prosciutto slices and sauté until quite crisp, about 5 minutes, turning often. Transfer to a cutting board and dice. Set aside.
3. In the same pan (and using the rendered fat from the prosciutto) add the 2 Tablespoons of olive oil and heat over medium-high flame. Sauté the zucchini and onion until soft and golden, stirring often for about 20 minutes. Add the garlic and sauté an additional 5 minutes.
4. In a large bowl, combine the eggs, cheeses, Bisquick, and seasonings. Fold in the prosciutto and sautéed vegetables.
5. Transfer to the prepared casserole dish and bake for 40 to 45 minutes until golden brown on top.
6. Allow to rest for about 5 minutes before slicing. For lunch or dinner, serve with a crisp green salad and crusty French bread. If it’s a brunch or breakfast meal serve with fresh fruit salad and some homemade muffins.