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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Pie Recipe

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This recipe for Zucchini Pie is from Full Tummy Happy Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups of thinly sliced zucchini
1 cup chopped onions
2 tbsp butter
2 tbsp dried parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil leaves
1/4 tsp oregano
2 eggs beaten well
2 cup shredded mozzarella cheese
1 can of crescent rolls
2 tsp yellow mustard
Directions:
Directions:
Cook zucchini, onions, and butter on med high until tender. Stir in parsley, salt, pepper, garlic, basil, and oregano. Take off the heat and set aside.
In a separate bowl combine the beaten egg and cheese.
Line a 9x13 pan with the can of crescent rolls, pressing them to form a crust. Spread the yellow mustard on top of the crescents
Combine the zucchini mixture and egg mixture well and pour into the pan.
Bake 375 for 18 - 22 minutes.

 

 

 

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