ZUCCHINI WEEK - ZUCCHINI PIE

sideThis zucchini pie recipe comes from my friend T. She tells me that it should be used as a side dish. I'm thinking that it could be a good appetizer too. It is a "savory" pie meaning that it isn't sweet. I have never eaten zucchini pie but it sounds good. I'm thinking that my mom or my grandmother made a pie similar to this one. Anyway, it wouldn't surprise me if they did. I'm still hoping that my friend V will send me the zucchini cake recipe. It is a chocolate cake recipe that she got from the King Arthur Flour bag several years ago.


Zucchini Pie

Crust:
2 cans (8 ounces each) crescent rolls
Press crescent rolls into and up sides of 9 x 13 inch pan or 2 pie pans. Pinch all seams to seal. Set aside.


Filling:
¼ to ½ cup butter or margarine
*6-8 cups thinly sliced zucchini/yellow squash
½ cup minced fresh or ground parsley
¾ teaspoon pepper
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon garlic powder or 2 garlic cloves

4 eggs (beaten)
4 cups mozzarella cheese
¾ teaspoon salt

Options:
*Add sliced onions to taste up to 2 cups and sauté with zucchini/squash.

Filling:
Melt butter in large skillet. Sauté’ zucchini and spices until zucchini are tender.

In separate bowl, combine eggs, cheese and salt. Gently toss zucchini with egg mixture. Pour into crust.


Preheat over to 375 degrees.
Bake 35-40 minutes or until center is set.

Enjoy!

The Creative Cook