Zucchini Sausage Pie Recipe
Ingredients
| Bulk italian sausage | 1 pound | |
| Zucchini | 1 1/2 Cup (16 tbs), shredded | |
| Eggs | 4 Small, beaten | |
| 1 cup ricotta or cream-style cottage cheese | ||
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pastry for Single-Crust Pie | ||
Directions
In skillet brown sausage; drain off fat.
Press liquid from zucchini between a double layer of paper toweling.
In bowl combine eggs, sausage, zucchini, cheeses, salt, and pepper.
Line 9-inch pie plate with pastry; fill with egg mixture.
Bake in 375° oven 45 to 50 minutes or till knife inserted near center comes out clean.
Let stand 10 minutes before serving.
Press liquid from zucchini between a double layer of paper toweling.
In bowl combine eggs, sausage, zucchini, cheeses, salt, and pepper.
Line 9-inch pie plate with pastry; fill with egg mixture.
Bake in 375° oven 45 to 50 minutes or till knife inserted near center comes out clean.
Let stand 10 minutes before serving.
Chef
