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Zucchini Pie Recipe

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This recipe for Zucchini Pie, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Gardner, Port Huron MI
Added: Thursday, August 20, 2009


4 Cups thinly sliced and peeled Zucchini
2 Eggs, beaten
8 oz grated Mozzarella
1 Can Crescent Rolls
2 Tbsp prepared Mustard
1/4 Cup Margarine
1/2 Cup Chopped Parsley
1/2 tsp Salt and Pepper
1/4 tsp Garlic Powder
1/4 tsp Basil
1/4 tsp Oregano

Cook and Stir sliced Zucchini in cup margarine for 10 minutes. Stir in parsley, salt, pepper, garlic, basil, and oregano. Remove from heat. Combine eggs with mozzarella cheese and stir into zucchini mixture.
Separate crescent rolls into eight triangles. Place in ungreased 10 inch pie plate. Press over bottom and up sides to form crust. Spread with Prepared Mustard
Pour Zucchini mixture into crust. Bake 375 for 18 to 20 minutes. Cover crust with aluminum foil during the last 10 minutes to prevent crust from burning. Let stand 10 minutes before serving.




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