Zucchini Pie

Name: Zucchini Pie
Ingredients: 4 c. thinly sliced zucchini; 1 c. coarsely chopped onion; 1/2 c. oleo; 1 Tbsp. parsley flakes; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. garlic powder; 1/4 tsp. basil leaves; 1/4 tsp. oregano; 2 eggs, well beaten; 8 oz. shredded Muenster or Mozzarella cheese; 1 can crescent dinner rolls; 2 tsp. mustard

13 ingredients

22 steps

Ingredients

4 c. thinly sliced zucchini
1 c. coarsely chopped onion
1/2 c. oleo
1 Tbsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano
2 eggs, well beaten
8 oz. shredded Muenster or Mozzarella cheese
1 can crescent dinner rolls
2 tsp. mustard

Directions

1

In 10-inch
2

skillet,
3

cook squash, onion and oleo until tender (about
4

20
5

minutes).
6

Stir
7

in parsley and seasonings. In large bowl,
8

blend
9

eggs
10

and
11

cheese.
12

Stir
13

in vegetable mixture. Separate
14

crescent
15

rolls
16

into 8 triangles (this is enough for two pies).
17

Place in ungreased 10-inch pie plates. Press over bottom and sides to form crust.
18

Spread crust with mustard.
19

Pour vegetable
20

mixture
21

into crust.
22

Bake 18 to 20 minutes at 350°. Let stand 10 minutes before serving.