After visiting our parents in the country one time, we came home laden with boxes of fresh vegetables. I shared them with a neighbor, who in turn shared this recipe with me. It has become one of our favorites—both to look at and to taste.
- 4 cups sliced zucchini
- 1 cup chopped onion
- 1/4 cup butter, cubed
- 2 eggs, lightly beaten
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/2 cup minced fresh parsley or 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons prepared mustard
- In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375° for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Zucchini Brunch Pie in Cookin' Up Country Breakfasts Cookbook 1994, p13
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