My mom found this recipe from Taste of Home and made it several times over the last few summers. If you have plenty of zucchini and don’t know what to do with it, this is a delicious recipe using this abundant vegetable.
We had plenty of squash and zucchini around our house this summer.
Crescent Zucchini Pie
1 tube (8 oz.) refrigerated crescent rolls
2 tsp. Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 TBL butter, cubed
2 eggs, slightly beaten
1 cup (4 oz.) shredded part-skim mozzarella cheese
1 cup (4 oz.) shredded Colby-Monterey Jack cheese
2 TBL dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
Separate crescent dough into eight triangles and place in a greased 9-in. deep dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.
In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
Bake at 375* for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
Happy Southern Eating! This one is tasty and a little like quiche.