Zucchini Pie
2 T Butter
4 C thinly sliced zucchini
1 C sliced onions (Vidalia)
2 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder or salt
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 Eggs, well beaten
2 C (8 oz) shredded Muenster, Italian Blend or mozzarella cheese
1 can (8 oz) crescent dinner rolls or a single Pie Crust
2 teaspoons Dijon or yellow mustard
DIRECTIONS
1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3 Place dough or crescent rolls in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4 Bake 20-30 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Nutritional Information
1 Serving (serves 8): Calories 251, Total Fat 16g, Total Carbohydrate 17g, Protein 10g.
You can slim this with egg beaters, reduced fat cheeses, and reduced fat crescent rolls. You can also mix and match your own herb combination to your taste or use fresh equivalents. I think dill would be a nice version. Feta cheese and a little fresh spinach would change this up too.
2 T Butter
4 C thinly sliced zucchini
1 C sliced onions (Vidalia)
2 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder or salt
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 Eggs, well beaten
2 C (8 oz) shredded Muenster, Italian Blend or mozzarella cheese
1 can (8 oz) crescent dinner rolls or a single Pie Crust
2 teaspoons Dijon or yellow mustard
DIRECTIONS
1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3 Place dough or crescent rolls in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4 Bake 20-30 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Nutritional Information
1 Serving (serves 8): Calories 251, Total Fat 16g, Total Carbohydrate 17g, Protein 10g.
You can slim this with egg beaters, reduced fat cheeses, and reduced fat crescent rolls. You can also mix and match your own herb combination to your taste or use fresh equivalents. I think dill would be a nice version. Feta cheese and a little fresh spinach would change this up too.
LOVE the name of this blog. I just became a follower and will see if Chester won't point some more followers in your direction with one of his future posts. I WISH I could make this or any zucchini recipe right now but without an oven during our kitchen re-do, the garden is full of them wasting away. ;0-(
ReplyDeleteWill save the recipe for next year's crop!
Looking forward to seeing more yummie recipes!
Michelle ;0=)