Zucchini Pie

Zucchini Pie

Ingredients:

• 2 tbsp butter or margarine

• 4 cups sliced zucchini

• 1 c chopped onion

• 2 tbsp dried parsley

• 1⁄2 tsp salt

• 1⁄2 tsp pepper

• 1⁄4 tsp garlic powder

• 1⁄4 tsp basil

• 1⁄4 tsp oregano

• 2 eggs, well beaten

• 2 c (8 oz) mozzarella or Jack cheese

• 1 8 oz can Pillsbury Original Crescent

rolls, 8 count

• 2 tsp yellow mustard

Instructions:

1. Cook and stir zucchini and onion in butter for 6-8 minutes over med-high heat

until tender. Stir in parsley and spices.

2. Combine beaten eggs and cheese in a large bowl. Stir in the zucchini mixture.

3. Separate the dough into 8 triangles. Place in an ungreased 10” glass pie pan, 2 qt baking

dish, or 11” quiche pan to form crust. Firmly press perforations to seal. Spread the crust

with mustard. Pour the zucchini mixture into the crust.

4. Bake for 18-22 minutes or until the knife inserted near the center comes out clean. If

necessary, cover crust with strips of foil during the last 10 minutes of baking. Let stand

10 minutes before serving.

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