Another recipe from my BFF Jill! I ended up baking this in my grill because my oven is dead and it turned out great!
Zucchini pie
4 c very thinly sliced zucchini (about 3 med. Sized zucc’s)
1 med Vidalia onion, diced
¼ t each garlic, basil, oregano, parsley, black pepper, sea salt
1 can Pillsbury crescent roll dough (DO NOT use reduced fat)
1 T mustard (any kind)
2 eggs, beaten
2 c shredded mozzarella cheese (part skim ok)
½ stick butter (or 4 T Earth Balance Soy Garden Buttery Spread!)
1. heat butter, sautee zucchini and onions. Add spices and sautee 5 minutes, let sit to cool off.
2. line glass pie plate with crescent roll dough, smear mustard on ‘crust’. Preheat oven to 375 F
3. when slightly cooled off, add 2 beaten eggs to zucchini mix. Mix well, add cheese, mix.
4. pour into pie crust
5. bake at 375 for 25 min. if not turning golden brown on top, reduce heat to 325 and bake for another 5-10 min.
6. let sit 10 min before serving.
Zucchini pie
4 c very thinly sliced zucchini (about 3 med. Sized zucc’s)
1 med Vidalia onion, diced
¼ t each garlic, basil, oregano, parsley, black pepper, sea salt
1 can Pillsbury crescent roll dough (DO NOT use reduced fat)
1 T mustard (any kind)
2 eggs, beaten
2 c shredded mozzarella cheese (part skim ok)
½ stick butter (or 4 T Earth Balance Soy Garden Buttery Spread!)
1. heat butter, sautee zucchini and onions. Add spices and sautee 5 minutes, let sit to cool off.
2. line glass pie plate with crescent roll dough, smear mustard on ‘crust’. Preheat oven to 375 F
3. when slightly cooled off, add 2 beaten eggs to zucchini mix. Mix well, add cheese, mix.
4. pour into pie crust
5. bake at 375 for 25 min. if not turning golden brown on top, reduce heat to 325 and bake for another 5-10 min.
6. let sit 10 min before serving.
1 comment:
Looks delicious!
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