Post by Debbie on Mar 12, 2009 15:09:35 GMT -6
Louise's Zucchini Pie
Ingredients
4 cups thinly sliced, unpeeled zucchini
1 cup coarsely chopped onion
2 cloves garlic, minced
1/4 cup olive oil or 2 tablespoons or butter
2 tablespoons fresh or dried parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tsp of dried basil
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded mozzarella cheese
8-oz. can refrigerated crescent dinner rolls
2 teaspoons Dijon mustard
Parmesan cheese
Directions:
Heat oven to 375° F. In 10-inch skillet, cook zucchini, garlic and onion in olive oil or butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 11 inch quiche pan, 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Do not overdo the mustard, just a gentle glaze. Pour vegetable mixture evenly into crust. Sprinkle pie and crust with Parmesan cheese. Bake at 375°F for 20-30 minutes or until knife inserted near center comes out clean. If crust becomes to brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before cutting and serving. Cut into wedges to serve; serve hot.
Tastes great the next day too.
6 servings.
*I took this to my husband's company BBQ last year. Everyone wanted the recipe. I got this one from Louise, a family friend, and have enjoyed it for years.
