Italian Zucchini Pie

Inundated with zucchini and summer squash? Here's a delicious way to use them up!

For the crust:

½ cup warm water

1 tbsp active dry yeast

¼ cup milk

1 tbsp olive oil

1 egg (beaten)

¼ cup whole wheat flour

¼ cup parmesan cheese

1 tsp salt

1-2 tbsp fresh basil

2 cups bread flour

Mix until yeast and water until it dissolves. Set aside. Combine next 3 ingredients in a mixing bowl or food processor. Add dissolved yeast and stir. Blend in whole wheat flour, cheese and seasonings with other ingredients. Add bread flour ½ cup at a time to make a smooth but slightly sticky dough. Place in a greased bowl, turn to grease both sides, cover with a damp cloth, and place in a warm spot while preparing the zucchini filling

For the filling

¼ cup butter

8 cups zucchini, thinly sliced

1-2 cups onion, chopped

1 clove garlic, minced

1 tbsp fresh basil

1/2 tsp each thyme, rosemary, sage, parsley, savory and majoram (dried, if using fresh use 1 tsp each)

1 tsp salt

½ tsp pepper

5 large eggs, beaten

4 cups mozzarella cheese, shredded

Melt butter in a large frypan over medium heat. Add zucchini and onion and sauté until soft, about 10 min. Remove from heat. Stir in garlic, herbs and seasonings. Combine eggs and cheese in a separate bowl, then stir into zucchini mixture.

Put the pies together:

4 tsp prepared mustard

¼ cup parmesan cheese, grated

Divide dough in half. Place each half on lightly floured surface and roll into a circle 12 inches in diameter. Place each into a lightly greased 10-in pie dish. Spread the pie crusts with mustard. Divide the zucchini mixture between the two crusts. Sprinkle parmesan cheese on top. Bake in preheated oven at 375F until center is set, 18-20min. If crust begins to brown before center is done, cover edges with foil. Let stand 10 min before serving.