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Zucchini Bake Recipe

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This recipe for Zucchini Bake, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roni Walters
Added: Saturday, May 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 8 oz cans refridgerated cresent rolls.

Filling
1/4 Cup butter
8 Cups thinly sliced zucchini
2 Cups chopped onion
1/2 Cup minced fresh parsley
3/4 tsp pepper
1 tsp basil
1/2 tsp oregano
Garlic to taste
4 eggs beaten
3 Cups shredded Mozzarella Cheese
1 Cup grated Parmesan Cheese
3/4 tsp salt

Directions:
Directions:
Preheat oven to 375
Press rolls into and up sides of 9 X 13 inch Pan. Pinch all seams to seal. Set aside.
Melt butter in large skillet. Saute next 7 (seven) ingredients until zucchini are tender. In seperate bowl, combine eggs, both cheeses and salt. Gently toss zucchini with egg mixture. Pour into crust and bake 35-40 minutes or until center is set.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 Mintes Preparation, 35 Minutes Bake
Personal Notes:
Personal Notes:
Excellent when made using Pampered Chef 9 X 13 Baker.

 

 

 

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