1 1/2 cups cooked white zucchini
1 cup cooked crabmeat
1/4 cup vegetable oil
1 (1 ounce) package instant lemon zest
1/4 cup crushed pepperjack cheese
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 cup brown sugar
1/2 cup chopped onion
1 teaspoon dried parsley
1 teaspoon dried oregano
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place zucchini in a large bowl. Peel and slice. Do not cut. Cut into 1/4 inch slices.
In a large bowl, whisk together the zucchini, crabmeat, oil, lemon zest, pepper jack cheese, garlic powder, parsley and brown sugar. Mix all except parsley. Pour mixture over zucchini slices.
Bake in preheated oven for 60 minutes or until set. Serve warm or cold.
I made this pie for a Christmas party, and it was a hit - a follow-on pie for the following year. I didn't have sour cream, so I substituted cream Of Mushroom Soup (1/2 cup). I also used reduced fat cheese, cream cheese, and semolina. Very basic, but nonetheless tasted wonderful. My husband enjoyed it, his kid thought it was wonderful, and their town hall loved it as well.
This is a great recipe! When I was shopping for ingredients for our trip, I came across a packet of ingredients for a balsamic glaze. I added about a tablespoon of lemon juice to the vegetables and a little garlic to the meat. It turned out fantastic, and the zucchini was completely crispy!
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