1 tablespoon olive oil
4 cups (1/8-inch-thick) slices zucchini (courgette) , (about 2 med-large zucchini)
3-4 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped Basic Caramelized Onions *recipe follows
1 cup 1% low-fat milk
1 1/2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded low fat cheddar cheese
fork. Bake for 4 to 5 minutes or just until it begins to brown. Remove
from oven and set aside to cool. (this step is called blind baking)
Note: Be very careful when pouring the egg mixture into the pie shell as you will have a lot leftover and it will run over. Unfortunately these deep dish pie shells aren’t very deep.
Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Add paprika. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently.