Elinor Klivans' Zucchini Pot Pie

11:21 AM, Aug 14, 2012   |    comments
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Zucchini Pot Pie with a Cheddar Wafer Crust

 

Makes 8 servings

Cooking the filling: 21 minutes

Pot pie baking: 350 degrees F. for about 45 minutes

 

Filling

2 pounds small, young zucchini (about 10)

3 tablespoons unsalted butter

1 1/4 cups (1 medium-large) finely chopped onion

2 garlic cloves, finely chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs, lightly beaten

 

Topping

1 cup (4 ounces) grated sharp cheddar cheese

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup unbleached all-purpose flour

1/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1 teaspoon Worcestershire sauce

 

Make the filling. Position an oven rack in the middle of the oven.

Preheat the oven to 350 degrees F. Have ready a baking dish with a 1

1/2-quart capacity.

 

Use a clean vegetable brush to scrub the zucchini and rid the peel of

any sand. Trim off the ends and cut each zucchini lengthwise into strips

about 1/4 inch thick (about 6 strips for each zucchini). Hold a few

strips together and cut them into thin slices, 1/8 to 1/4 inch thick.

Set aside. This is a quick way to chop the zucchini into small pieces.

 

In a large frying pan, heat 1 tablespoon of the butter over medium-high

heat, 1 minute. Add the onion and garlic and cook just until the onions

soften for about 5 minutes, stirring often. Transfer the onion mixture

to a large bowl. Melt the remaining 2 tablespoons butter in the frying

pan over medium heat. Add the zucchini and cook, stirring often, until

most of the moisture evaporates and the zucchini soften, about 15

minutes. Transfer the zucchini to the large bowl. Add the salt and

pepper and taste for seasoning. Then stir in the eggs to blend them into

the mixture. Transfer the mixture to the baking dish.

 

Make the topping. In a large bowl and using an electric mixer on low

speed, beat the cheese and butter until smoothly blended. You will see

small pieces of cheese. Beat in the flour, salt, garlic powder, mustard

powder and Worcestershire until a smooth dough forms that holds

together. Use your hands to roll level tablespoon sized pieces of dough

into balls about 1 1/4 inches in size. Flatten them into round wafers.

You will have twenty-four wafers. Place a circle of overlapping wafers

on the zucchini filling around the inside edge of the baking dish. Place

another circle inside the outer circle and one wafer in the center. The

wafers will cover the filling. If there are a few tiny uncovered spaces,

these will fill in when the pot pie bakes.

 

Bake the pot pie. Bake until the topping is lightly browned and feels

firm if lightly touched, about 45 minutes. Use a large spoon to cut down

through the crust and scoop out servings of crust and zucchini filling.

 

 

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