Zucchini Pie - a new variation

 From Southern Living this is a new variation for us to try. Right now we are eating something zucchini every day as our garden is hitting its stride! Yum I loved this recipe!

1/2 (14.1-oz.) pkg. refrigerated piecrusts 

All-purpose flour 

2 Tbsp. unsalted butter ( I ended up using 4T)

5 small (1 3/4 lb. total) zucchini, thinly sliced (6 cups) 

1 large (12 oz.) leek, white and light green parts only, thinly sliced (about 2 cups) 

2 large eggs, lightly beaten 

8 oz. white Cheddar cheese, shredded (about 2 cups) 

1 (5.2-oz.) container garlic-and-herb spreadable cheese (such as Boursin), softened 

2 Tbsp. chopped fresh flat-leaf parsley 

1/2 tsp. kosher salt 

1/2 tsp. black pepper

Step 1 

Prepare oven and piecrust: Preheat oven to 400°F. Roll out piecrust on a lightly floured work surface into a 12-inch round. Place in a 9-inch pie plate, pressing into bottom and sides of pie plate. Fold edges under, and crimp as desired. Place parchment paper over dough in pie plate; fill with pie weights or dried beans. Bake in preheated oven until crust is starting to set, about 10 minutes. Carefully remove pie plate from oven, and remove parchment paper and pie weights. Return pie plate to oven, and bake until piecrust is light golden brown around edges, about 8 minutes. Transfer to a wire rack; let cool to room temperature, about 20 minutes. Reduce oven temperature to 375°F. 

Step 2 

Cook zucchini-leek filling: While crust cools, melt butter in a large Dutch oven over medium-high until sizzling. Add zucchini and leek; cook, stirring often, until zucchini is tender and translucent in spots, 10 to 12 minutes. Transfer to a colander placed over a bowl. Let cool 10 minutes. Gently press on zucchini mixture to remove excess water. 

Step 3 

Make zucchini pie filling: While zucchini mixture cools, stir together eggs, Cheddar cheese, garlic-and-herb cheese, parsley, salt, and pepper in a large bowl until smooth. Add zucchini mixture, and stir to combine. Spoon into prepared piecrust. 

Step 4 

Bake zucchini pie: Bake at 375°F until center of pie is set (it's okay if center is a little creamy) and crust edges are browned, 30 to 35 minutes, shielding crust edges with aluminum foil to prevent overbrowning, if needed. Let stand 30 minutes. Serve