Friday, August 20, 2010

The Zucchini Hour

My friend Leslie introduced me to zucchini pie a few years back and it's been a staple of our summer diet ever since. This recipe is adapted from a recipe on and Leslie's version. One of our neighbors brought over two enormous zucchinis and I can't wait to make this again! Leslie just posted a recipe for chocolate zucchini cake on her blog that I want to try out too!

Zucchini Pie

1 (8 ounce) package refrigerated crescent rolls
2 tsp mustard
2 tbsp butter
4 cups shredded zucchini
1 cup chopped onion
1-2 cloves minced fresh garlic
2 tablespoons dried parsley
1/4 teaspoon dried oregano
1 tablespoon fresh basil, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs, lightly beaten
2 cups shredded mozzarella cheese (less if desired)

Preheat oven to 375 degrees F. Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
Brush on mustard. Melt butter in a skillet over medium heat, and cook the zucchini, garlic and onion until tender. Season with parsley, oregano, basil, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese. Garnish with sprinkled paprika if desired. Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.

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