Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Italian Crescent Zucchini Pie
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4 cups thinly sliced zucchini |
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1 cup coarsely chopped onion |
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1/3 cup butter |
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½ teaspoon EACH salt and pepper |
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¼ teaspoon garlic powder |
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1 tablespoon parsley |
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¼ teaspoon EACH (dried) basil and oregano |
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2 eggs, well beaten |
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2 cups mozzarella or munster cheese |
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2 teaspoons Dijon mustard |
In skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and remaining seasonings.
In a large bowl, blend eggs and cheese. Scoop our vegetable mixture from skillet with slotted spoon and add to eggs and cheese (you don’t want it too soupy).
Spread Dijon mustard in bottom of baking dish and pour in zucchini mixture.
Bake 375 for 20 minutes. Let stand 10 minutes before serving.
NOTE: This was in the Orlando paper years ago and won the Pillsbury bake off one year. They put crescent rolls in the bottom and put the mustard on that, but I just eliminated the crescents from the recipe. I also said to fix it in an 8 x 12 dish, but I just use my regular quiche dish when I fix it.