28 April 2011

Recipe: Crescent Zucchini Pie

From: Taste of Home Simple & Delicious; April/May 2011

1 8-oz tube refrigerated crescent rolls
2 t Dijon mustard
4 c sliced zucchini
1 c chopped onion
6 T butter, cubed
2 eggs, lightly beaten
4 oz shredded part-skim mozzarella cheese
4 oz shredded Co-Jack cheese
2 T dried parsley flakes
1/2 t salt
1/2 t pepper
1/4 t dried basil
1/4 t dried oregano

1.  Separate crescent dough into eight triangles and place in greased 9-inch deep-dish plate with points toward the centre.  Press dough onto the bottom and up the sides of plate to form a crust; seal seams.  Spread with mustard.

2.  In a large skillet, sauté zucchini and onion in butter until tender.  In a large bowl, combine the eggs, cheeses, seasonings, and zucchini mixture.  Pour into crust.

3.  Bake at 375º for 20-25 minutes or until a knife inserted near the centre comes out clean.  Cover edges loosely with a foil if crust browns too quickly.

Yield: 6 servings
Cost per serving: $1.10

Notes: This is extremely yummy, and you will be sorry you only made one.  That is all.

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