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TOOLS YOU WILL NEED: Measuring cup & spoons, cutting board & kitchen knife, large skillet, medium bowl, wooden spoon, small containers to assemble ingredients along with spoons & dinner knife.
INGREDIENTS:
- 4 cups thinly sliced zucchini
- 1 cup coarsely chopped onion
- 1/3 cup margarine
- 1/2 cup parsley (chopped) or 2 Tbsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (not garlic salt)
- 1/4 tsp basil leaves
- 2 eggs well-beaten
- 8 oz shredded mozzarella cheese
- 1 Pkg (8 oz tube) crescent rolls
- 2 tsp Dijon-style mustard
DIRECTIONS: Using a large skillet cook zucchini & onion in margarine until tender, about 10 minutes. Stir in parsley & seasonings. In a large bowl, blend eggs & cheese then stir into the vegetable mixture. Separate dough into 8 triangles. Place in an ungreased 9 x 13-inch pan. Press over the bottom & up the sides to form a crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 F for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve hot.
SERVINGS: 6 to 8 TIME: 45 minutes
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ZUCCHINI PIE