Zucchini Pie on a Summer Day

Ahhhhhhh! This summer has gone by waaaaaay too fast.  After the terribly brutal winter we endured, I hoped for a hot, steamy, slow summer…but what we got turned out to be kinda cool and super fast.  I could use another three months of lazy days and sunshine.

Perhaps one of my most favorite days this summer was back in July when the ladies and kids in our family gathered for a casual day at my sister Meghan’s house.  The cousins ran barefoot through the sprinkler, we picked raspberries from the bushes hidden behind her garage, the babies rolled on a blanket in the grass.  I wish we could do this once a week!

Meghan prepared a homemade feast for lunch.  Homemade zucchini bread, Greek style couscous, and zucchini pie.  Never in my life had I heard of zucchini pie, so I was excited to try it. Just like everything my sister makes, it was delicious!  Turns out it is an old fashioned recipe that is definitely worth reviving!

Zucchini Pie (from Pillsbury.com)

2 tablespoons butter

4 cups thinly sliced zucchini

1 cup chopped onions

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

2 eggs, well beaten

2 cups shredded Muenster or mozzarella cheese (8 oz)

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

2 teaspoons yellow mustard

Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.

Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

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