Jane Windham’s recipe for Italian Zucchini Pie
A delicious, savory pie that makes the most of a bounty of zucchini.
Cook Time 20 minutes
4 cups sliced zucchini
1 cup onion diced
1/4 cup butter or margarine
1 8 oz. can crescent rolls
2 tsp. mustard
2 eggs well-beaten
2 cups shredded Mozzarella cheese
1 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/2 tsp salt and pepper
Add butter or margarine, onion, and zucchini to a skillet and cook until slightly tender.
Mix the beaten eggs and the Mozzarella cheese in a bowl.
Add the cooked zucchini mixture to the eggs and cheese and mix together.
Line a 10-inch pie plate with the can of crescent rolls and spread 2 tsp. mustard over the crust.
Pour the mixture into the pie plate and bake at 375 degrees for 18 to 20 minutes.
Let stand for 10 minutes before serving.
You may have to cover the crust with strips of aluminum foil during the last few minutes of baking to avoid overbrowning.
Adapted from a recipe by Ron Horne