Zucchini Pie

This recipe is a staple for my family.  I’ve been using the hand-written copy I scribbled from Mom’s recipe book for over fifteen years now.  I never knew where it came from so imagine my delight when I stumbled across it online last night.

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.

This is a Pillsbury recipe.  I had no idea.  I seriously thought this came from some gourmet magazine or Julia Child or something. And because I make it just like this and it looks just like this, I’m going to give it to you straight from their website.

I would normally wait until I’ve made it and post it with my photo but this thing is just too good to make y’all wait.  Also?  I can’t take a lick of credit for it, so I might as well give it to you just as they have it.

Recipe and Photo from Pillsbury

Zucchini Pie

2 tablespoons butter

4 cups thinly sliced zucchini

1 cup chopped onions

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

2 eggs, well beaten

2 cups shredded mozzarella cheese

2 teaspoons yellow mustard

1 8-oz. can crescent rolls

In a large 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*.  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 375 degrees for 18 to 22 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.

*I add more salt, garlic and oregano and don’t get bent out of shape if I’m out of basil.

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