"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

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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