Zucchini Pie
13 ingredients
11 steps
Ingredients
- 4 c. unpeeled zucchini, thinly sliced
- 1 c. chopped onion
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 2 tsp. yellow prepared mustard
- 1/4 tsp. oregano
- 1/4 tsp. sweet basil leaves
- 1/4 c. oleo
- 2 Tbsp. parsley flakes
- 1/4 tsp. garlic powder
- 2 eggs, beaten
- 1 c. grated Mozzarella cheese, shredded
- 1 (8 oz.) crescent dinner rolls
Directions
-
1In a 10-inch skillet cook zucchini and onion until tender in oleo (about 10 minutes).
-
2Stir in parsley and seasonings.
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3In a large bowl, blend in eggs and cheese.
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4Stir in vegetable mixture. Separate crescent rolls and put into 10-inch pie plate.
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5Press in bottom and sides.
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6Spread with mustard.
-
7Pour vegetable mixture evenly into crust.
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8Bake 18 to 20 minutes until knife inserted comes out clean.
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9If crust becomes too brown, cover with foil the last 10 minutes.
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10Let stand 10 minutes before serving.
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11Also good cold.
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