TheFoodTasting

Desciption

a great summer dish.

Tags

#Weeknight #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #North-american #Main-dish #Vegetables #American #Oven #Dietary #Low-calorie #Low-carb #Low-in-something #Squash #Equipment #4-hours-or-less

Steps

1. Grate the zucchini
2. Sprinkle it with salt and toss well
3. Place in a colander to drain for 30 minutes
4. Over a bowl
5. Squeeze the zucchini and save liquid
6. Preheat oven to 350
7. In a large skillet melt the butter over medium heat
8. Add the onion
9. Garlic and zucchini and cook for 10 minutes
10. Add the flour and tarragon and cook over medium low heat for 5 more minutes
11. Stir in the reserved zucchini liquid and cook until thickened
12. Cool to lukewarm
13. In a small bowl beat the egg with the milk
14. Stir it into the zucchini mixture along with the cheeses
15. Mix well and spoon into the baked pie shell
16. Bake at 350 for 35 minutes
17. I should be puffy and golden on color
18. This is nice served with a tomato corn salad topped with pesto or balsamic dressing