senior citizen
03-13-2013, 07:07 AM
ITALIAN ZUCCHINI PIE
INGREDIENTS:
1/4 cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 eggs, well beaten
1 (8 oz.) package shredded mozzarella cheese
1 (8 oz.) tube refrigerated crescent rolls
2 tablespoons mustard
PREHEAT OVEN TO 375 degrees.
Heat butter in a skillet over medium heat.
Cook and stir zucchini and onion in butter until tender, about 10 minutes.
Add salt, pepper, garlic powder, basil, oregano and stir.
Whisk eggs and mozzarella cheese together in a large bowl.
Stir zucchini and onion mixture into the large bowl with eggs and mozzarella.
Separate crescent dough into two rectangles and place into an 8x12 inch baking dish; press into bottom and slightly up sides of dish to form a crust.
Spread mustard onto crust. It does make a difference.
Pour zucchini / egg mixture into crust.
Bake in the preheated oven until set in the middle......and lightly browned.
Should take about 18 to 20 minutes.
Let cool slightly before cutting into squares or wedges.
I've also done this in a large pie plate.
It even tastes great as a leftover nuked or cold. Everyone loves it. Like a quiche.
If you pour the eggs and cheese into the hot skillet where the zucchini is, you will cook the eggs.......this is why I said to stir the zucchini onion mixture into the eggs and cheese in the large bowl....then pour into the crust in the baking pan.
Great as a light lunch or light supper.
Ditto for a savory appetizer cut into smaller "bites". Everyone loves it.
If you have a bumper crop of zucchini, you make these ahead and freeze them.
INGREDIENTS:
1/4 cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 eggs, well beaten
1 (8 oz.) package shredded mozzarella cheese
1 (8 oz.) tube refrigerated crescent rolls
2 tablespoons mustard
PREHEAT OVEN TO 375 degrees.
Heat butter in a skillet over medium heat.
Cook and stir zucchini and onion in butter until tender, about 10 minutes.
Add salt, pepper, garlic powder, basil, oregano and stir.
Whisk eggs and mozzarella cheese together in a large bowl.
Stir zucchini and onion mixture into the large bowl with eggs and mozzarella.
Separate crescent dough into two rectangles and place into an 8x12 inch baking dish; press into bottom and slightly up sides of dish to form a crust.
Spread mustard onto crust. It does make a difference.
Pour zucchini / egg mixture into crust.
Bake in the preheated oven until set in the middle......and lightly browned.
Should take about 18 to 20 minutes.
Let cool slightly before cutting into squares or wedges.
I've also done this in a large pie plate.
It even tastes great as a leftover nuked or cold. Everyone loves it. Like a quiche.
If you pour the eggs and cheese into the hot skillet where the zucchini is, you will cook the eggs.......this is why I said to stir the zucchini onion mixture into the eggs and cheese in the large bowl....then pour into the crust in the baking pan.
Great as a light lunch or light supper.
Ditto for a savory appetizer cut into smaller "bites". Everyone loves it.
If you have a bumper crop of zucchini, you make these ahead and freeze them.