Thursday, October 2, 2008

Zucchini Pie

What to do with all those garden zucchinis? Other than zucchini bread (which I made two loaves of last night) this is what we do with it - make zucchini pie!

I found this recipe in my mother's recipe box. My mom died when I was 17 years old, later in life I went to my dad and step-mom's house and "stole" a few things that I wanted to keep - her recipe file, some of her cookbooks, and a few other things that I'm not going to say because my dad reads this blog sometimes.

I love reading the recipe file. Her handwriting brings back so many memories to me. As I read the recipes for Super Salsa or Crab Buns I can remember her fixing those things and eating them. I feel like I'm 14 again and at home - back when everything was simple and anything was possible.

I don't remember my mom making this particular recipe and it isn't written in her handwriting. In fact, it is cut out of our local paper, circa 1980. But this recipe intrigued me anyway. It has zucchini, lots of cheese, eggs, a crescent roll crust - kind of like a zucchini quiche.

It is very, very good. Everyone likes it, except Kaden. But Kaden has a thing about green food. Kids.

Zucchini Pie

Unroll a can of crescent rolls. Line a pie pan with the crescent rolls, press them as flat as you need to line the whole pan and up the sides. Make sure there are no gaps. Spread tsps prepared mustard around on the crescent rolls. Set pan aside.

In a 10 inch skillet brown:

1 c. chopped onion
4 c. sliced zucchini (you don't need to peel it. If the zucchini is really large, you can halve or quarter the slices)
1/2 c. margarine or butter (I use less than this and it still tastes great)

When they are tender and the onion is translucent turn of the heat, add:

1/2 c. chopped parsley (or 2 Tbs. dried parsley flakes)
1/2 tsp. salt
1/2 tsp pepper
1/4 tsp garlic powder (I use more, we are garlic-aholics)
1/4 tsp dried basil
1/4 tsp oregano
2 eggs well beaten
8 oz. (2 cups) shredded mozzarella cheese

Mix well then pour into the prepared crust. Bake at 375 degrees for 18 - 20 minutes or until a knife inserted in the center comes out clean. If the crust is getting too brown, cover with tin foil the last 10 minutes. Let sit for 10 minutes, then slice into wedges and serve.

We like this with salad and biscuits. Or fruit is good also.

I took pictures of this last night, but the pictures turned out awful. I'm out of practice. I'll try to do better.



Bobbi Jo said...

I love your blog. You sound like such a fun person. Someone I could truly have as a wonderful close friend. Thank you for the recipe.
Hugs, Bobbi Jo-AZ

Jill said...

Bobbi Jo, Thanks so much! It is amazing how we make friends over the internet. How would have thunk that I'd be having a conversation with a mom from Arizona!

Hope you like the recipe.


Elsi said...

I came to your blog today from the Meal Plan Monday site and decided I'd go back to the beginning of your Month of Nothing and read forward. One thing I've done with zucchini is to make a salad from them, following the typical sliced cucumber salad recipe: thinly sliced cucumbers in a sweet vinegar dressing, maybe with some very thinly sliced onions if you like the flavor. Took it to a covered-dish picnic and people couldn't believe it was zucchini instead of cucumber.