Zucchini Pie

 Ingredients:

• 2 tbsp butter or margarine 

• 4 cups sliced zucchini 

• 1 c chopped onion 

• 2 tbsp dried parsley 

• ½ tsp salt • ½ tsp pepper 

• ¼ tsp garlic powder 

• ¼ tsp basil 

• ¼ 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 dough into 8 triangles. Place in an ungreased 10” glass pie pan, 2 qt baking dish, or 11” quiche pan to form a crust. Firmly press perforations to seal. Spread crust with mustard. Pour the zucchini mixture into the crust. 

4. Bake 18-22 minutes or until knife inserted near center comes out clean. If necessary, cover the crust with strips of foil during the last 10 minutes of baking. Let stand 10 minutes before serving.

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