"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Zucchini Pie Recipe

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This recipe for Italian Zucchini Pie, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Hunter
Added: Thursday, August 24, 2006


4 c. thinly sliced, unpeeled zucchini
1 c. coarsely chopped onion
1/4 c. butter
1/2 c. fresh chopped parsley OR
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. sweet basil
1/4 tsp. garlic powder
1/2 tsp. oregano
2 eggs, well beaten
2 c. muenster OR
2 c. shredded mozzarella (I use 1C muenster and 1C mozzarella)
1 8-oz. can crescent dinner rolls
2 tsp. Dijon or prepared mustard

In a 10-inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate crescent dough into 8 triangles. Place in ungreased 11 inch quiche pan, 10 inch pie pan, or 8x12 inch baking dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake @ 375 for 18-25 minutes or until knife inserted near center comes out clean. (I personally find that it takes longer than 25 minutes)




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