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Zucchini Pie Recipe

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

Jacqy Lewis Soderberg
Added: Thursday, June 26, 2008


4 cups, unpeeled, thinly sliced zucchini
1 c. chopped onion
8 oz. fresh mushrooms, or 1 can mushrooms
1 c. grated carrots
1/2 c. butter
2 tsp. parsley flakes
1/4 tsp. oregano leaves
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 egg, beaten
8 oz. mozzarella cheese, shredded
2 tsp. prepared mustard
1 10" deep dish pie crust or 1 (8oz.) can refrigerated crescent rolls

In a 10" frying pan, cook zucchini, onion, mushrooms and carrots in butter until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, beat eggs and blend in cheese. Stir in vegetable mixture. Spread mustard on the bottom of pie crust. Place vegetable mixture in pie crust. Bake at 375 about 20-30 minutes or until knife inserted in center is clean. Let stand 10 minutes before serving. If using crescent rolls. Separate the triangles and press them together over bottom and sides to form a crust. Bake 18-20 minutes.

Number Of Servings:
Number Of Servings:
8 - 10




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