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Zucchini Pie Recipe

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This recipe for Zucchini Pie, by , is from 2017 UMC in Wayne 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!

Stella La Conte


4 cups thinly shredded zucchini
1 cup chopped onion
1/4 cup margarine
1/2 c. parsley (or 2 Tbsp. flakes)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs beaten
8 oz. mozzarella cheese
Crescent rolls

Saute zucchini and onion in margarine for 10 minutes. Stir in spices. Combine eggs with cheese. Stir in zucchini mixture. Place crescent rolls in ungreased 10 inch pie pan. Pour in veggie mixture. Bake at 375 for 18-20 minutes or until set. Let stand 10 minutes before serving.




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