This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
9” deep-dish pie crust
6 medium zucchini
1 cup fresh parsley leaves
3 cloves garlic, peeled
¼ cup fresh basil leaves, coarsely chopped, or 2 tablespoons dried
1 teaspoon coarsely chopped fresh thyme, or 1 teaspoon dried
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅔ cup olive oil
5 tablespoons Dijon mustard
¾ cup grated cheese of choice
Heat oven to 400°.
Cover the pie shell with parchment paper or foil, and fill it with weights. Bake for 15 minutes, remove parchment and weights, and bake the shell for an additional 5 minutes.
Cut zucchini diagonally into ⅛ʺ slices (a mandolin works best), and place slices into a large mixing bowl. In the bowl of a food processor, add parsley, garlic, basil and thyme, sprinkle with salt and pepper, and process until the herbs are finely chopped. With the motor still running, add the olive oil through the feed tube. Pour the herb mixture over the zucchini slices, and mix well.
Spread the mustard over the bottom of the pie crust, and distribute the cheese evenly over the mustard. Arrange the zucchini slices in overlapping rows, covering the cheese. Pour any leftover herb mixture over the zucchini.
Reduce the oven temperature to 375°, and bake for 30 minutes.