Italian zucchini pie

Italian zucchini pie

Ingredients/Components

• butter - 1/2 c
• eggs, well beaten - 2 item
• garlic powder - 1/4 tsp
• salt and pepper - 1/2 tsp
• shredded Mozzarella cheese - 8 oz
• onion, chopped - 1 c
• parsley, chopped - 1/2 c
• zucchini, thinly sliced - 4 c
• can refrigerated crescent dinner rolls - 1 item
• Dijon or prepared mustard - 2 tsp
• basil, oregano - 1/4 tsp

How to make italian zucchini pie:

Preheat oven to 375°. In large skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust, spread evenly with mustard. Pour vegetable mixture evenly into crust. Bake for 18 to 20 minutes or until done. If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving.

Recipe categories: Egg, Cheese, Main dish.