Recipes

Italian Crescent Zucchini Pie,  Wanda Bruinsma, Lynwood

4 c thin sliced fresh zucchini

1 c diced onion

½ t salt and pepper

½ t garlic powder  

1 t Italian seasoning

2 T fresh parsley or 1 t dried

2 eggs

8 oz shredded Italian cheese

1 T butter or EVOO

2 t mustard of choice

1 can Cresent Rolls

Press one can roll into lightly greased 8x11 inch pan and pre-bake at 375° for 4 minutes. Spread 2 tsp mustard over the crescent crust, set aside.

Sauté zucchini and onion in 1 T butter or EVO for 8 minutes. Stir in salt and pepper, garlic powder, Italian seasoning, and parsley flakes. Blend 8 oz shredded Italian cheese and 2 beaten eggs and stir into zucchini mixture. Spread over crust. Bake 18-20 minutes, until set.