Vegetarian Cheese Tart
|Chopped cashews||1⁄3 Cup (5.33 tbs)|
|9 inch pie shell||1 , frozen, thawed|
|Butter||3 Tablespoon (3/8 Stick)|
|Zucchini||3 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Dried dill||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Eggs||3 , well beaten|
|Cubed monterey jack cheese||1 Cup (16 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Preheat oven to 325°F.
Sprinkle nuts evenly on crust.
Melt butter in small skillet over medium heat.
Add zucchini and garlic and saute several minutes until softened.
Sprinkle with dill, salt and pepper and toss lightly.
Spoon into crust.
Pour eggs over and sprinkle with cheese and parsley.
Bake until set, about 45 minutes.