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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Pie Recipe

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This recipe for Zucchini Pie is from Our Companions Very Veggie Cookbook, 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 C thin sliced unpeeled zucchini
¼ tsp. garlic powder
1 C coarsely chopped onion
¼ tsp. basil
½ C margarine
¼ tsp. oregano
½ C chopped parsley (or 2 T dried)
2 eggs, well beaten
½ tsp. salt
2 C shredded mozzarella or an Italian mix of cheeses
½ tsp. pepper
Dijon mustard
8 oz. can of crescent rolls
Directions:
Directions:
Heat oven to 375 degrees.

In large skillet, cook onion and zucchini until tender, about 10 minutes. Stir in parsley and seasonings. Let cool.

In large bowl, blend eggs and cheese. Stir in vegetable mixture.

Spread dough into 8 triangles. Place in ungreased 10” round pan or 12” x 8” baking dish. Press over bottom and up sides to form crust.

Spread a thin coat of Dijon mustard onto crust. Pour vegetable mixture evenly into crust.

Bake for 20 minutes. (If crust gets too brown, cover with foil during the last 10 minutes.) Let stand for 10 minutes before serving.

 

 

 

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