Zucchini Pie

By prairiemama

A tender, flaky crust makes this egg-and-zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. I received this recipe at Economart after helping a woman find zucchini squash. I don't remember her name. I'm sorry

Ingredients

• Crust:
• 1 tube crescent roll dough
• 2 teaspoon Dijon mustard
• Filling:
• 4 cups sliced zucchini
• 1 cup onion, chopped
• 6 tablespoons butter
• 2 cups shredded cheese, Colby, Monterey jack or
• mozzarella
• 2 tab;espoons parsley flakes
• 1/2 teaspoon each, salt and pepper
• 2 eggs
• 1/4 teaspoon each, garlic salt, basil and oregano

Preparation

Step 1

Crust:
1. Line pie pan with dough
2. Spread mustard on crust

Filling:

1. Saute squash with onion and butter till tender
2. Add seasonings, beaten eggs and cheese.
3. Pour into crust.
4. Bake at 375 for 20-25 minutes or until set.
5. Cool 10 minutes for easier slicing.