Italian Zucchini Pie
3 Comments | Written on July 13, 2011 at 5:00 am , by Kristina Vanni
One of the most beautiful signs of summer is an abundance of zucchini. Growing up I remember my mom’s garden overflowing with zucchini and enjoying it with dinner most nights of the week. Sometimes she would come in from the garden with a giant, over sized zucchini and say, “Look, it grew overnight!”
This recipe was the 1980 Grand Prize winner in the Pillsbury Bake-Off and is the perfect way to celebrate this summertime staple. The dish looks so elegant, but is actually quite simple to prepare. Pillsbury crescent rolls are pressed into a fluted tart pan to create the beautiful scalloped edge. I think the secret ingredient is the use of 2 teaspoons of yellow mustard over the crust. It gives the pie a fantastic zing without being overpowering. I could enjoy this during a Sunday brunch or as a light meal on the patio during the summer months. What a way to celebrate zucchini!
ITALIAN ZUCCHINI CRESCENT PIE (click here to view and print recipe)
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 Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 teaspoons yellow mustard
Directions:
Heat oven to 375°F. In 12-inch 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.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 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.
Do you have an abundance of zucchini from your garden or Farmer’s Market? Check out some of these other fantastic recipes from my blogger buddies! Zucchini is perfect for both savory and sweet dishes.
Categories:
Better Recipes, Dinner Tonight, Fast and Fabulous, Fresh and Healthy | Tags: Breakfast Recipes, Easy Breakfast Recipes, Easy Vegetable Recipes, Vegetarian Dinner Recipes, Vegetarian Recipes
3 Comments | Post Your Comment
3 Responses to “Italian Zucchini Pie”
This looks fabulous!! Thanks for the mention!
I’ve never had zucchini pie – but it looks delish! What a great way to use up zucchini. My co-worker grows zucchini in his garden and like you said…it seriously grows over night. He’s given me a couple and it’s like 5 times the size I see in the supermarket!
I’ve been conducting my own Zucchini Throwdown with the bushels of zucchini from my garden – this looks like a worthy contender