Zucchini Brunch Pie Recipe

Zucchini Brunch Pie Recipe


4 cups sliced zucchini

1 cup chopped onion

1/4 cup butter, cubed

2 eggs, lightly beaten

2 cups (8 ounces) shredded mozzarella cheese

1/2 cup minced fresh parsley or 2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1 tube (8 ounces) refrigerated crescent rolls

2 teaspoons prepared mustard

How to make it

In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375° for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Yield: 8 servings.