A Velazquez Family staple at Thanksgiving for over 30 years, Zucchini Pie is a cheesy, buttery pie filled with onions and (not surprisingly) zucchini.
*This recipe uses an 11 1/2 baking dish so modify as needed.
[cooked-sharing]
Thinly slice zucchini and chop onions.
Cook separately with a liberal amount of butter until onions are soft & brown and zucchini is soft & thin (a little brown).
Add the onions to the zucchini, then add the parsley, Nature's Seasoning, garlic powder, basil, and oregano to the mix. Transfer it all to a mixing bowl.
Thinly slice the muenster cheese. Add it and the 3 beaten eggs to the mixing bowl and mix it all together.
Line an 11 1/2 inch baking dish with the crescent rolls (including edges). Spread the dijon mustard on the crust.
Transfer the mixture in the mixing bowl into the baking dish, but don't pack it down too much.
Preheat the oven to 375 and place on center rack. Bake for 18-20 minutes and cover the crust with tin foil when it becomes golden brown. Cook until the middle of the pie is set (not jiggly).
20 Minutes
Ingredients
Directions
Thinly slice zucchini and chop onions.
Cook separately with a liberal amount of butter until onions are soft & brown and zucchini is soft & thin (a little brown).
Add the onions to the zucchini, then add the parsley, Nature's Seasoning, garlic powder, basil, and oregano to the mix. Transfer it all to a mixing bowl.
Thinly slice the muenster cheese. Add it and the 3 beaten eggs to the mixing bowl and mix it all together.
Line an 11 1/2 inch baking dish with the crescent rolls (including edges). Spread the dijon mustard on the crust.
Transfer the mixture in the mixing bowl into the baking dish, but don't pack it down too much.
Preheat the oven to 375 and place on center rack. Bake for 18-20 minutes and cover the crust with tin foil when it becomes golden brown. Cook until the middle of the pie is set (not jiggly).
20 Minutes