Zucchini Pie

Name: Zucchini Pie
Ingredients: 4 c. thinly sliced zucchini; 1 c. chopped onion; 1/2 c. margarine; 1/2 tsp. salt; 1/2 tsp. basil; 1/4 tsp. oregano; 1/4 tsp. garlic powder; 1/4 tsp. basil; 1/2 tsp. black pepper; 2 Tbsp. parsley flakes; 2 eggs, well beaten; 2 c. shredded Muenster or Mozzarella cheese or both; 1 (8 oz.) can refrigerator crescent rolls; 2 tsp. Dijon or regular mustard

14 ingredients

9 steps

Ingredients

4 c. thinly sliced zucchini
1 c. chopped onion
1/2 c. margarine
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. basil
1/2 tsp. black pepper
2 Tbsp. parsley flakes
2 eggs, well beaten
2 c. shredded Muenster or Mozzarella cheese or both
1 (8 oz.) can refrigerator crescent rolls
2 tsp. Dijon or regular mustard

Directions

1

In 10-inch skillet, cook onion and zucchini in margarine until tender, about 10 minutes.
2

Stir in seasonings.
3

In a large bowl, blend eggs and cheese.
4

Stir in vegetable mixture.
5

Separate dough in 8 triangles and place in ungreased 10-inch pie plate.
6

Press over bottom and up sides to form crust.
7

Spread crust with mustard.
8

Pour vegetable mixture over crust.
9

Bake at 375° for 18 or 20 minutes.