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Zucchini pie Recipe

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This recipe for Zucchini pie, by , is from Phila and Kelly's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine kite

Category:
Category:

Ingredients:  
Ingredients:  
4 cups thinly slice on peeled zucchini about 1 1/4 pounds
Two medium onions chopped
One stick butter or margarine
1/2 cup chopped parsley
1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon leaf basil, crumbled. 1/4 teaspoon leaf oregano, crumbled. Two eggs, slightly beaten. 2 cups shredded mozzarella or Munster cheese. One can Pillsberry refrigerated quick crescent dinner rolls.
2 teaspoons Dijon style mustard.

Directions:
Directions:
Sautéed zucchini and onion in butter in large sauce pan over medium to low heat until zucchini is tender 15 to 20 minutes.
Star Together eggs and cheese and a large bowl, add vegetable mixture
Separate roles into triangles. Arrange an 11 inch quiche pan or 10 inch pie plate. Presto together over bottom and upsides to form crust. Spread with mustard. Add vegetable mixture
Bake quiche in preheated 375° oven. (I use 350 )for 35 to 40 minutes, pie for 30 to 35 minutes or until knife inserted comes out clean. Let stand 10 minutes big

Number Of Servings:
Number Of Servings:
6- 8Unless you are Zachary or who can eat a entire pie by himself
Personal Notes:
Personal Notes:
Do not over cook zucchini while sautéing because it will make your pie soggy

 

 

 

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