Zucchini And Whole Wheat Pasta Pie
|Zucchini||1 Pound, peeled and coarsely grated|
|Eggs||3 , separated|
|Onion||1 , chopped|
|Freshly grated mozzarella cheese||1⁄4 Cup (4 tbs)|
|Grated romano cheese||1⁄4 Cup (4 tbs) (Freshly Grated)|
|Whole wheat pasta||1 Cup (16 tbs), cooked al dente|
|Milk||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Fresh basil/1 teaspoon dried||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped fine|
|Freshly ground black pepper||1|
1. Put the zucchini into a bowl, add 2 teaspoons of salt, and let stand for 20 minutes to drain off the liquid. Take a tea towel and put the zucchini into it, roll it up and twist it to remove the moisture.
2. Preheat the oven to 350 degrees. In a large bowl place the zucchini, egg yolks, onion, mozzarella and romano cheeses, cooked pasta, milk, cream, basil, garlic, and salt and pepper to taste. Mix well and pour into a buttered 9- or 10-inch pie plate or quiche pan. Beat the egg whites until stiff and spoon onto the top.
3. Bake pie in oven for 30 or 35 minutes or until nicely browned and a knife comes out clean. Slice and serve.