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
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
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
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.