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Italian Zucchini Pie Recipe

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This recipe for Italian Zucchini Pie is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups thinly sliced zucchini
1 cup chopped onion
2 tbsp margarine
2 tbsp parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil leaves
1/4 tsp oregano
2 eggs, well beaten
8 oz (2 cups) shredded Mozzarella cheese
8 oz can refrigerated crescent dinner rolls
2 tsp mustard
Directions:
Directions:
Heat oven to 375º. In a large skillet, cook zucchini and onions in margarine until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese; mix well. Stir in cooked vegetables. Separate dough into 8 triangles. Place in ungreased 10" pie pan, press to cover bottom and up the sides of pan to create crust. Cover edges of crust for the last 10 minutes of baking to prevent burning. Spread crust with mustard. Pour egg-vegetable mixture evenly over crust. Bake at 375º for minutes 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes be serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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