Zucchini pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 cups thinly sliced and peeled zucchini (about 1 1/4 lbs.
2 med. onions chopped
1 stick butter or margarine
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp leaf basil, crumbled
1/4 tsp leaf oregano crumbled
2 eggs, slightly beaten
2 cups shredded mozzarella or Muenster cheese
1 can Pillsbury refrigerated quick crescent dinner rolls.
2 tsps Dijon style mustard.
|
|
Directions: |
Directions:Sauté zucchini and onion in butter in large sauce pan over medium to low heat until zucchini is tender, about 15 to 20 minutes.
Stir together eggs and cheese in a large bowl. Add zucchini mixture.
Separate crescent rolls into triangles. Arrange to cover the bottom of an 11 inch quiche pan or 10 inch pie plate. Press together over bottom and upsides to form the crust. Spread mustard over crust. Add zucchini mixture.
Bake in preheated 375° oven (I use 350 for 35 to 40 minutes) for 30 to 35 minutes or until knife inserted comes out clean. Let stand 10 minutes. |
|
Number Of
Servings: |
Number Of
Servings:6- 8 Unless you are Zachary or who can eat an entire pie by himself |
Personal
Notes: |
Personal
Notes: Do not over cook zucchini while sautéing because it will make your pie soggy
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Zucchini pie is from