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About the Recipe: A savory Italian filling of peppered cheese combines with onions, garlic, and fresh zucchini, creating a vegetarian supper tart with a crisp, golden buttery basil crust. The dough for the crust can be prepared ahead of time, wrapped airtight for up to 3 days, or even frozen for up to 2 months.
Recipe inspired by: Dorrie Greenspan – Galette Dough and Millicent Nathan Zucchini Pie
To Serve: Sprinkle top with chopped Italian parsley; arrange 3 to 4 red peppadew peppers in center of pie if desired. Cut into wedges to serve warm. Serves: about 4 to 6
pdf for Copy of Recipe – Spicy Italian Zucchini Supper Pie
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