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ITALIAN PIE

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I think I received this recipe about fifteen years ago at a Tupperware Party. It makes a nice light lunch or supper, and is yet another tasty way to use zucchini. (Feel free to use fresh herbs, to taste, if you have them.)

4 cups thinly sliced zucchini
1 cup chopped onion
1/4 cup of butter
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon sweet basil
1/4 teaspoon oregano
2 or 3 eggs, well beaten
dash of Worcestershire Sauce (optional)
2 cups grated mozzarella cheese
1 can crescent dinner rolls
mustard

Heat oven to 375 F. Fry zucchini and onion in butter for 10 minutes. Stir in parsley and seasonings. In a large bowl, beat eggs and stir in cheese and Worcestershire Sauce. Stir in vegetables. Separate crescent rolls into 8 triangles, and place in an ungreased large pie pan, and press over the bottom and up the sides to form the crust. Lightly spread mustard over the crust, then pour in the zucchini mixture evenly over the crust. Bake 20 minutes or until a knife inserted near the middle comes out clean. Let stand 5-10 minutes before serving.

Enjoy!