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ZUCCHINI PIE Recipe

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

Contributor:  
Contributor:  
Nancy & Leo Schaub
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 CUPS SHREDDED ZUCCHINI
1/2 CUP BUTTER
1 TSP SALT
1/4 TSP GARLIC SALT
1/4 TSP OREGANO
8 OZ MONTEREY JACK CHEESE
1 PKG CRESCENT ROLLS
1 CUP CHOPPED ONION
2 TBS PARSLEY FLAKES
1/4 TSP PEPPER
1/4 TSP BASIL
2 BEATEN EGGS
1 TBS MUSTARD

Directions:
Directions:
Cook zucchini, onion, and butter for 10 minutes in skillet. Add parsley, salt, pepper, garlic salt, basil, and oregano. Combine two beaten eggs and shredded cheese. Stir into the zucchini mixture.

Spread crescent rolls in a pie dish (or quiche dish) and spread mustard on top. Pour mixture into crust. Bake at 375 degrees for 20 to 25 minutes. Let stand 10 minutes before serving.

Preparation Time:
Preparation Time:
30 to 40 minutes.
Personal Notes:
Personal Notes:
Mozzarella cheese may be substituted for the Monterey Jack Cheese.

 

 

 

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