This recipe is a staple for my family. I've been using the hand-written copy I scribbled from Mom’s recipe book for almost twenty years now. I'd never known anyone else to make it so imagine my delight when a friend brought it to a potluck last week!
It was like I’d run into my kindergarten teacher. And she still looked exactly the same as she did in 1979. And then she gave me the best hug.
4-5 cups thinly sliced zucchini
1 large onion, diced
2 tablespoons butter
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2 eggs, well beaten
2 cups shredded mozzarella cheese
2 teaspoons yellow mustard
1 8-oz. can crescent rolls
Saute zucchini and onions in butter in a large skillet for 6-8 minutes or until tender. Some liquid is OK but if your zucchini puts off a lot of liquid (say more than 1/4 cup), pour off excess. Stir in parsley flakes, salt, pepper, garlic powder, oregano and basil*. Remove from heat and add eggs, cheese and mustard; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch pie plate or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Pour zucchini mixture evenly into crust-lined pie plate.
Bake at 350 degrees for 25-30 minutes or until mostly set. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Remove from oven and let stand, uncovered, for 15 minutes for pie to set up completely before serving.
*I usually add a little more salt, garlic and oregano and don’t get bent out of shape if I’m out of basil.