Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Italian Zucchini Pie


  • 4 cups thinly sliced Zucchini
  • 1 cup chopped onion
  • ½ cup butter or olive oil (I use less)
  • ½ cup chopped fresh parsley
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. garlic powder
  • fresh basil chopped or dry
  • ¼ tsp. dry oregano
  • 2 eggs well beaten
  • 8 oz. (2 cups) shredded mozzarella cheese
  • 8 oz. can refrig. crescent dinner rolls
  • 2 tsp. Dijon mustard or less

Heat oven to 375°

In 10-inch skillet, sauté onions and zucchini in butter or oil until tender (about 15 min.) Stir in parsley and seasonings.

In large bowl, blend eggs and cheese. Stir in veggie mixture.

Separate dough into 8 triangles. Place in 11-inch quiche pan, 10 inch pie pan or 12x8 glass baking dish.

If crust becomes too brown, cover with foil during last 10 min. of baking.

Let stand 10 minutes before serving.

To reheat, cover loosely with foil and heat at 375° for 12-15 minutes.

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