Italian Zucchini Pie

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* Exported from MasterCook *

 

Italian Zucchini Pie

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 can refrigerated Pillsbury crescent rolls

2 tablespoons butter

2 cups thinly sliced zucchini -- unpeeled

2 cups thinly sliced yellow squash -- un-peeled

1 cup finely chopped onion

1 small garlic clove -- minced

1/2 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh basil -- thinly sliced

1 egg -- well beaten

8 ounces mozzarella or Swiss cheese -- grated (we used

mozzarella)

 

 

Preheat oven to 350 degrees.

 

Press crescent rolls into 10-inch glass pie plate to make a pie crust. (We laid

the dough triangles, points pointing toward the center and wide sides toward the

rim, like spokes in a circle with space in between. Then, using our fingers, we

patted and molded the sections gently together, making a solid crust. It's easy;

the dough is very soft and easy to work with. We used a deep-dish glass pie

plate, and the crust came almost to the rim.) Bake the crust for 10 minutes,

checking after 5 minutes to see if it is lying smoothly. If it's puffing up,

prick with a fork.

 

While the crust is baking, sauté the zucchini, yellow squash, onion, garlic,

herbs and seasonings in the butter, folding in the egg and cheese last. (There's

just enough egg to bind the vegetables together; this is not a quiche.)

 

Pour mixture into crust. Bake uncovered at 350 degrees until the center tests

firm, approximately 30 to 40 minutes.

 

 

 

 

 

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