2 T olive oil
4 C shopped onions (about three onions)
½ t salt
6 C zucchini, sliced or chunked, about 3-4 zucchinis
1/4 C dill, chopped (dry dill may be substituted)
3/4 C low-fat mayonnaise
1 T sour cream
1 teaspoon (or more to taste) of hot sauce
2 C grated cheese (combination of cheddar or Monterey Jack with Mozarella)
Pie crust – 9-inch pie shell, roll-out pie dough, or home-made
Heat a large saute pan on medium heat and add the olive oil; add onions and salt and mix thoroughly with olive oil. Cover and cook until onions are very tender, approximately 15 minutes. Remove lid and continue cooking onions, stirring to keep them from sticking, until they are a deep golden brown. Cool and reserve. (This step can be done in advance.)
Bring water to a boil in a large pan; add the zucchini and cover to bring the water to a second boil. Cook zucchini one minute. Drain and set aside. (This step can be done in advance).
In a large bowl, mix the mayonnaise, sour cream and hot sauce. Add the shredded cheese and blend thoroughly. Set aside. (This step can be done in advance.)
When you are ready to assemble the pie, preheat oven to 350°F. Cover pie shell with foil and pie weights. Place pie shell in oven and cook for 8-10 minutes or longer until barely golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. Remove pie weights & foil and bake an additional 10 minutes.
Spread the reserved onions evenly over the bottom of the pre-cooked pie shell. Spread the zucchini onions. Sprinkle the dill over the zucchini. Spread the cheese mixture evenly over the zucchinis. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.