- 2 Tablespoons margarine
- 1/2 onion, finely chopped
- Pinch of salt and pepper
- 1/2 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1-1/2 teaspoons mustard
- 4 cups sliced zucchini
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 2 eggs
- 1 can crescent rolls
Preheat oven to 400 degrees. Saute the zucchini in the margarine. Add the onion and the spices. Cook gently until zucchini is slightly limp. Add parsley. Stir in eggs. Pour in cheese and continue cooking until cheese melts. Tilt the skillet and pour off liquid. Set aside.
Line bottom and sides of a 9-inch glass pie plate with dough from crescent rolls. Simply undo the package and place the resulting triangles, slightly overlapping them, to form the crust. Spread the mustard over the crust. Pour the zucchini/cheese mixture into the crust. Bake covered for for 20 minutes, then uncovered for 20 to 30 minutes more.
Serves: 6 to 8
Tags: recipe, Zucchini pie, cooking, diy