Steve’s Italian Zucchini Pie
Steve's Italian Zucchini Pie
4 C sliced zucchini
1 C chopped onion
2 T parsley or basil (or both!), minced
1/2 t salt
1/2 t pepper
3/4 t Italian seasoning
1/3 C butter
2 eggs, beaten
8 oz. shredded mozzarella cheese
1 package refrigerator crescent rolls
1.5 t Dijon mustard
Pepperoni (optional)
1
Preheat oven to 375 degrees F.
2
Saute the vegetables and seasoning in 1/3 cup butter for 10 minutes
3
Combine the eggs and cheese together and add to sauteed mixture.
4
Spread crescent rolls on bottom and sides of a large pie pan. Spread with mustard and if using pepperoni, arrange it on the bottom and sides of crust.
5
Spread the veggie filling over the crust and bake for 18 to 20 minutes.
6
Let cool 10 minutes before serving.
Ingredients
4 C sliced zucchini
1 C chopped onion
2 T parsley or basil (or both!), minced
1/2 t salt
1/2 t pepper
3/4 t Italian seasoning
1/3 C butter
2 eggs, beaten
8 oz. shredded mozzarella cheese
1 package refrigerator crescent rolls
1.5 t Dijon mustard
Pepperoni (optional)
