See Also: Italian Zucchini Pie(recipes)
Italian style zucchini (courgette) and parmesan soup(recipes)
zucchini(encyclopedia)
zucchini(dictionary)
Zucchini(recipes)
zucchini(dictionary)
Zucchini Cakes(recipes)
Stuffed Zucchini(recipes)
Hot and Sour Zucchini(recipes)
Zucchini Delight(recipes)

Italian Zucchini Pie (recipes)


Ingredients

4 cups sliced zucchini

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dry basil

1/4 teaspoon dry oregano

2 beaten eggs

8 ounces shredded Monterey Jack cheese

1 package prepared crescent rolls

2 teaspoons mustard



Directions

Preheat oven to 375 degrees.



In a large skillet, sauté zucchini, salt, pepper, garlic powder, basil and oregano in oil for 10 minutes. In a medium bowl, beat eggs and add shredded cheese; stir in sautéed zucchini. Press crescent roll triangles into a 10 inch pie plate to form a crust. Brush crust with the mustard and pour in zucchini mixture into crust. Bake for 20 minutes; remove from oven and let stand for 10 minutes before serving.