[Two Knots]

Zucchini Pie

4 cups sliced zucchini (skin on)
1 large chopped onion
2 tab. butter
2 tea olive oil.

2 eggs beaten
8 oz. mozzarella
2 tea fresh parsley chopped
1/2 tea. garlic powder
1/2 tea. Italian seasoning
salt and pepper to taste

1 crescent pkg. roll pressed into 9 inch pie pan
smeared with mustard.

Fry onion in butter and olive oil for two minutes, then add
zucchini and fry for another ten minutes, stirring.

Place fried zucchini in bowl and add 2 beaten eggs, chopped parsley and
the chopped mozzarella and spices.

put into pie pan and bake for 25 minutes @ 375.

:chef: note: Don’t forget to coat crescent crust with Spicy Mustard!

I buy the great value crescent roll in walmart for 97 cents.

 

[wooleybooger]

Sounds good, looks good. :biggrin2:

 

[Startingover]

I eat a lot of zucchini a lot of different ways... never in a pie! But I love sweet potato pie so why not zucchini pie?

Thanks

 

[J. V.]

Looks great Knots. I like stuffed zucchini. Love stuffed zucchini.

 

[Startingover]

What’s on your salad? Doesn’t look like salami, unless it’s thinner sliced than normal.

My daughter laughs at me for enlarging photos to scrutinize them.

(doesn’t everyone do that?). LOL

 

[Two Knots]

Startingover, the salad is romane lettuce, chopped cucumber, chopped tomato,
chopped red onion and sliced up thin genoa salami.

 

[Two Knots]

JV...if you love zucchini...did you see this Zucchini with aioli dip?
It is delicious...but, you must remember to dip the zucchini in the flour
first before dipping in it the egg and breadcrumbs.

https://www.diychatroom.com/f195/zucchini-aioli-dip-685541/

also, zucchini parmigiana is very good...

 

[Old Thomas]

My wife slices a big zucchini into thin slices and makes pizza with it. Instead of crust the pizza is made on zucchini slices. It is pretty good.

 

[Two Knots]

Thomas, I love that idea ...that gives me an idea - zucchini pizza, maybe zucchini parmigiana pizza,
or zucchini upside down pizza...

I’ll think of something...Thanks for the idea. :thumbsup: