Many thanks to CSA Member Lynn Persson and her mom for sharing this recipe with us.
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup butter
1/2 cup fresh parsley or 2 T flakes
1/2 t. salt
1/2 t. pepper
1/4 t. garlic powder
1/4 t. basil
1/4 t. oregano
2 beaten eggs
8 oz. crescent roll package (I use the new kind that is a whole sheet.)
2 cups shredded mozzarella or muenster
2 t. Brown Mustard
10″ Pie Pan
Cook and stir zucchini and onion in butter for 10 min.
Stir in spices.
Combine 2 beaten eggs and cheese. Stir into Zucchini mix.
Place crescent rolls in a 10″ Pie Pan.
Spread crust with Mustard
Pour veggie mix into pie pan.
Bake 375 for 30 min or until center is set.
Cover with foil during last 10 min.
Let stand 10 min.
***A 12×18 dish may be used
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