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Zucchini Pie
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Submitted by:
Jimmy |
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This healthy side dish is one of my favorites, crescent rolls topped with sauteed zucchini and onions and flavored with herbs and cheese |
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INGREDIENTS:
- 4 cup(s) , Zucchini Thinly Sliced
- 2 medium , Onions Chopped
- 1/2 cup(s) , Fresh Parsley Chopped
- 1/2 teaspoon(s) , Pepper
- 1/4 teaspoon(s) , Garlic Powder
- 1/4 teaspoon(s) , Dried Basil Crumbled
- 1/4 teaspoon(s) , Dried Oregano Crumbled
- 2 large , Eggs Slightly Beaten
- 2 cup(s) , Mozzarella Cheese Grated
- 8 ounces , Canned Crescent Rolls
- 2 teaspoon(s) , Dijon Mustard
- 2 tablespoon(s) , Butter
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| Instructions: |
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Saute onion, zucchini with butter till tender; approximately 10 minutes. Stir in herbs and remove from heat. Stir together eggs and cheese in a large bowl. Add vegetable mixture to eggs and cheese. Separate rolls into triangles and put in 11 inch quiche or 10 inch pie plate. Press dough together on bottom and up sides. Spread mustard over dough then add vegetable mixture. Bake at 375 degrees in quiche pan for 35 to 40 minutes; pie plate 30 to 35 minutes. Let stand 10 minutes before cutting. |
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