Zucchini Appetizer Pie
|Vegetable oil||2 Tablespoon|
|Cottage cheese||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
|Tomato||1 , peeled and thinly sliced|
|Parsley sprigs||3 (For Garnish)|
Cut zucchini crosswise into 1/4-inch slices.
Heat oil in a large skillet.
Add zucchini; saute until softened but not mushy.
Line bottom and side of a 9-inch pie plate with sauteed zucchini slices; set aside.
Preheat oven to 350°F (175°C).
In a large bowl, beat eggs.
Beat in cottage cheese and butter or margarine until almost smooth.
Stir in flour, baking powder and salt until blended.
Stir in sour cream and Parmesan cheese until distributed.
Pour evenly into zucchini-lined pie plate.
Gently smooth top with spatula.
Filling will not quite fill pan, but will expand when baked.
Carefully arrange tomato slices over top of filling.
Bake for 35 to 45 minutes in preheated oven until firm in center.
Cool on a rack for 10 minutes.
Invert onto a 12-inch round platter.
Garnish center with parsley sprigs.
Cut into small wedges; serve warm.