Have we gotten away from things like vegetable pies for a reason? My cousin recently showed me the tomato pie his wife makes with fresh grown tomatoes, and then I saw this recipe for zucchini pie. Both are lovely and different ways to prepare a side dish, or even for a light luncheon. I wonder why we don’t really hear about dishes like this anymore.
Cook & stir 4 cups sliced zucchini and 1 cup chopped onion in 1/4 – 1/2 cup margarine for 10 minutes. Stir in 1/2 cup chopped fresh parsley or 2 T parsley flakes, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp basil & 1/4 tsp oregano. Combine 2 eggs & 8 oz mozzarella cheese. Stir in zucchini mixture.
Separate 8 oz can crescent rolls. Place in engrossed 10″ pie pan. Press over bottom & up sides. Spread crust with 2 tsp prepared mustard. Pour in zucchini mixture.
Bake 375º for 18-20 minutes
Let stand 10 minutes before serving