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Zucchini Pie Ingredients: 4 cup thinly sliced zucchini, 1 cup thinly sliced onion, 1/4 cup butter, 2 tablespoons parsley flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon basil, 1/4 teaspoon oregano, 2 eggs, 2 cups shredded cheese.
Sauté zucchini and onion in butter. Add herbs and mix well. Spread in pie plate. Mix together eggs and cheese. Pour over zucchini. Bake 15−20 minutes at 350 degrees F or until set.
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Italian Zucchini Crescent Pie
Yield: 6 to 8 servings
3 tablespoons butter or margarine, 4 cups thinly sliced zucchini, 1 cup chopped onion, 1/2 cup chopped fresh parsley or 2 tablespoons dried, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 2 eggs, beaten, 8 ounces (2 cups) mozzarella cheese, shredded, 1 (8 ounce) can crescent dinner rolls, 2 teaspoons prepared mustard.
Preheat the oven to 375 degrees F. In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and sauté until the onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture. Place the crescent rolls in an ungreased 10−inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil. Let stand for 10 minutes before serving.
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