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Italian Zucchini Recipe

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This recipe for Italian Zucchini, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Edge
Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. thinly diced zucchini
1 c. coarsely chopped onions
1/2 c. unsalted butter
1/2 c. chopped parsley
1/2 t. salt
freshly ground black pepper (to taste)
2-4 minced cloves of garlic (to taste)
1/4 t. dried basil or minced fresh basil to taste
2 eggs well beaten
8 ounces shredded mozzarella or muenster cheese
8 ounce can refrigerated Crescent rolls
2 t. dijon mustard (or your favorite mustard)

Directions:
Directions:
Heat oven to 375 degrees. Heat a large skillet and saute zucchini and onion in butter until tender. Stir in parsley, salt, pepper, garlic, and basil. Blend cheese into eggs, then stir this into the zucchini mixture. Separate dough into eight triangles; place in an ungreased 11 inch quiche pan, 10 inch pie pan or 12x8 inch baking dish, pressing over the bottom and up the sides to form crust. Spread mustard over the crust. Pour zucchini mixture over crust and bake for 10 minutes. Check crust and if it is becoming too browned, cover with foil. Bake for 8 to 10 more minutes or until a knife comes out clean. Let stand and cool for 10 minutes, then cut into slices.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Doesn't this sound yummy!!! Could be served as an appetizer, a brunch dish, or as a vegetable side with beef, chicken, pork or seafood.

 

 

 

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