This recipe consists of 4 cups of sliced fresh zucchini, onion, butter, chopped parsley, salt, pepper, garlic powder, fresh oregano leaves, eggs, shredded mozzarella cheese, prepared mustard, and basil. Although the recipe does not indicate whether to use fresh or dried basil, I always use fresh, chopped basil. (with fresh vs. dried herbs, I usually triple the amount of fresh). The crust is interesting in that it calls for crescent dinner rolls. (one 8 oz. package). You can use a 10 inch quiche pan, or a 8 x 12 inch baking dish. I always use the quiche pan, as the dish looks very pretty, and can be sliced like a regular pie.
The crescent rolls are pulled apart from the container (there are 8 triangles), and are pressed into the bottom of the pan, and up the sides. The prepared Dijon mustard is spread over the crust. Zucchini and onion are cooked over the stove, and then the parsley and seasonings are stirred in. The eggs are beaten and then mixed with the mozzarella cheese. The egg mixture is combined with the zucchini and then poured into the crust. This is baked for about 30-35 minutes at 375 degrees. The pie should sit for 10 minutes after it comes out of the oven before serving.
The pie tastes very similar to a quiche, although it only uses 2 eggs. I love the flavor of the zucchini with the fresh herbs and cheese. The crescent dough crust also adds a sweet flavor to these ingredients. I have used this as a main course with a salad or another vegetable, but I like it as a side dish to chicken or fish. I have enjoyed this recipe quite a few times for brunch. It can be made the night before, refrigerated, and then re-heated before being served. It can also be frozen.
I made the pie this week for the first time in several years, and it was well-received. In the meantime, I am continuing to look for other zucchini and vegetable recipes for Rich's delicious crops. It is certainly great to be married to a farmer!
