Zucchini Pie

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

13 ingredients

1 steps

Ingredients

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

Directions

1

Preheat oven to 375°. In skillet cook zucchini and onion in margarine until tender (about 10 minutes). Stir in parsley and seasonings. In large bowl, blend eggs and cheese; stir in zucchini and onion. Unroll rolls and form into pie crust, brush dough with mustard and pour in mixture. Bake for 18 to 20 minutes and enjoy.