Some of the best things about summer in the South are the family ties that bind this zucchini pie to tomato pie.
CRUST – 4 ounces unsalted butter, melted – 1 1/2 cups all purpose flour – 1 Tbsp sugar – 1 Tbsp cornstarch – 1 tsp salt FILLING – 3 medium zucchini, thinly sliced – 1/2 sweet onion, sliced paper thin – 1 cup sharp cheddar cheese, Gouda, Gruyere, Parmesan, Asiago, or a mix – 1/3 cup mayonnaise – 1 pinch black pepper – fresh thyme leaves GARNISH – 2 Tbsp cheddar cheese – 2 Tbsp Ritz cracker crumb
Set oven to 350°F. For the crust, mix flour, sugar, cornstarch, and salt, then add melted butter until crumbly.
Moisten all flour. Pat the crust into a 9-inch removable-bottom tart pan. Press it up pan sides. Fork the dough bottom all over. Bake 12 minutes. Set aside.
Boil enough water to cover the zucchini in a big pot. Add zucchini to boiling water for 60 seconds.
Drain the zucchini and quickly plunge them into a large bowl of ice water. Use a clean kitchen towel to drain. Pat dry. Layer onions on the crust bottom.
Spread mayo-cheese mixture on onions. Layer zucchini spirally on top. Season with salt and cracked black pepper.
Add cheese and cracker crumbs. Bake until cheese is bubbling and golden, loosely covered with foil, 20–25 minutes.
You can put it under the broiler at the end if you need to add more color. Add some fresh herbs on top and serve hot.