zucchini pie

Name: Zucchini Pie
Prep time: 30 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cup(s) zucchini, thinly sliced; 1 cup(s) onion, chopped; 1/2 cup(s) butter or margarine; 2 tablespoon(s) parsley flakes; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) basil, dried; 1/4 teaspoon(s) oregano, dried; 2 - eggs; 8 ounce(s) mozzarella cheese, shredded; 8 ounce(s) refrigerated crescent rolls; 2 tablespoon(s) prepared mustard (yellow)

21 Pinches 4 Photos

Jan Cook

Gainesville, FL

Updated on Feb 25, 2014

This was a welcomed meal from a dear neighbor after my Mom passed last year.

Rate

This could be a main course or side dish. Reheats very well!

prep time 30 Min

cook time 25 Min

method Bake

yield 4-6 serving(s)

Ingredients

4 cups zucchini, thinly sliced
1 cup onion, chopped
1/2 cup butter or margarine
2 tablespoons parsley flakes
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon basil, dried
1/4 teaspoon oregano, dried
2 - eggs
8 ounces mozzarella cheese, shredded
8 ounces refrigerated crescent rolls
2 tablespoons prepared mustard (yellow)

How To Make zucchini pie

Step 1

Saute first three ingredients for 20 minutes or until soft. Stir in all the spices. In a separate bowl, beat the eggs with the mozzarella cheese.

Step 2

Press crescent rolls into a 10-inch ungreased pie dish (I use a 11x7x2 Pyrex. Rub the yellow mustard over pressed out rolls.
Step 3

Combine zucchini and egg mixture and pour into prepared dish. Bake at 375 degrees for 20-25 minutes. Let stand for 10 minutes before cutting.
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