"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.


Added: Monday, May 29, 2006


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

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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