Zucchini Pie
Ingredients
- Zucchini - 4 cups thinly sliced unpeeled
- Onion - 1 cup coarsely chopped
- Butter - 1/4 cup
- Parsley - 2 tsp
- Salt - 1/2 tsp
- Black Pepper - 1/2 tsp
- Garlic Powder - 1/4 tsp
- Fresh Basil - 1/4 tsp
- Oregano - 1/8 tsp
- Eggs - 2, well beaten
- Mozzarella Cheese - 8 oz. shredded
- Pillsbury Crescent Dinner Rolls - 1, 8 oz can
- Dijon Mustard - 2 tsp
Instructions
Heat oven to 375°. In 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and shredded mozzarella cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10 inch pie pan, 12 x 8 inch baking dish, or 11 inch quiche pan. Press over bottom and up sides to form crust. Spread crust with Dijon mustard. Pour vegetable mixture evenly into crust. Bake at 375° for 18 to 20 minutes or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during last few minutes of baking. Let stand 10 minutes before serving. Cut into wedges to serve, serve hot. Makes 6 servings, maybe more depending on the cuts. If using 12 x 8 inch baking dish, separate dough into 2 long rectangles, press over bottom and 1 inch up sides to form crust. To reheat, cover loosely with foil; heat at 375° for 12 to 15 minutes.
