Zucchini and Squash Pie with Puffed Pastry
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 sheet frozen puffed pastry
  • ½ zucchini, sliced ⅛ in thick
  • ½ yellow squash, sliced ⅛ in thick
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dried oregano
  • ¼ c parmesan cheese
  • 1 egg for egg wash
Instructions
  1. Preheat oven to 350.
  2. Thaw out the puffed pastry according to the package directions. Roll out the dough on a floured surface to a large rectangle.
  3. Use a mandolin or slice the zucchini and squash into ⅛ inch thick slices.
  4. Layer the zucchini and squash like shingles on the pastry, leaving a one inch border of dough. There should be enough zucchini and squash for four rows of shingles.
  5. Sprinkle on salt, pepper, oregano and a handful of parmesan cheese.
  6. Fold the sides of the pastry to complete the border around the vegetables and brush the sides of the dough with the egg wash.
  7. Bake for 20 minutes then place foil around the outer edges and finish in the oven for 5 minutes until golden.
Recipe by Keys to the Cucina at http://keystothecucina.com/2015/08/31/zucchini-and-squash-pie-with-parmesan-over-puffed-pastry/