"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Italian Zucchini Pie Recipe

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This recipe for Italian Zucchini Pie, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups thinly sliced zucchini (unpeeled)
1 cup coarsely chopped onion
1 Tbsp. butter
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
¼ tsp. sweet basil leaves
¼ tsp. oregano
2 eggs
2 cups mozzarella cheese (8oz.)
1 can refrigerated crescent dinner rolls
2Tbsp. prepared mustard

Directions:
Directions:
Preheat oven to 375°. Sauté zucchini and onion in the butter until tender. Stir in the seasonings. Press dough into a pie pan to form a crust. Make sure to cover the entire area. Spread mustard over the crust. In a bowl, beat two eggs. Add cheese. Then stir in vegetable mix. Pour mixture into the piecrust. Cover with aluminum foil. Bake for 10, then uncover and bake for 10 minutes more. Let stand for 10 minutes before serving.

 

 

 

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