| Cuisine: Italian | Type: Tart | Serves: 4 |
|
Source:
|
Pillsbury Crescent Rolls Bake-Off Contest Winner |
|
Attributes:
|
Book |
|
Comments:
|
This recipe won the Pillsbury Crescent Roll Bake-Off many, many years ago. It is one of our favorite ways to prepare fresh zucchini in the summer. We get it fresh from the farmer's market since we can't see to grow it in our garden. |
|
Serving Suggestions:
|
We like to have a scoop of cottage cheese along side a big slice of this pie. |
|
Ingredients:
|
4 cups thinly sliced zucchini 1 cup chopped onion 1/4 cup butter 1/2 cup chopped parsely 1/2 tsp. salt 1 clove garlic, pressed 1/4 tsp. dry basil leaves 1/4 tsp. dry oregano leaves 2 eggs, beaten 2 cups shredded Muenster cheese 8 oz can crescent rolls 2 tsp. mustard |
|
Instructions:
|
1. Preheat oven to 375°F. 2. Melt butter; add zucchini, garlic and onion; stir and cook for 10 minutes; add herbs and cook a little while longer. 3. Combine beaten eggs with the shredded cheese. Stir zucchini mixture into egg/cheese mixture. 4. Separate crescent rolls and place in an ungreased pie plate to form a crust. Spread crust with 2 tsp. prepared mustard. Pour vegetable mixture into crust. 5. Bake in preheated oven at 375°F for 20-25 minutes or until center is set. You may have to cover crust with foil for the last 10 minutes to keep it from getting too brown. Let stand 10 minutes before serving. |
|
Related recipes:
|
None |
2001-03-10