- 4 Tablespoons Butter
- 4 cups Zucchini, Sliced And Halved If Large
- 1 whole Onion, Sliced
- 2 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- ½ teaspoons Fresh Ground Pepper
- 1 teaspoon Italian Seasonings
- 2 cups Cheddar Cheese, Shredded And Divided
- 2 whole Eggs Beaten
- 8 ounces, weight Tube Crescent Rolls
- 2 Tablespoons Dijon Mustard
As the veggies soften, go ahead and spray a pie plate and then press the crescent rolls into a vague pie sort of shape. Don't kill yourself making it look perfect-- if it's not, call it rustic and call it a day. Once you've accomplished this, brush some dijon mustard onto the crust. (If you can't find your brush and must resort to using a weird tiny spatula, that's cool-- in fact, I'd feel a lot better about myself if you'd do that.)
Beat the eggs in a separate bowl, add the cooked veggies, and stir 'em about. Beat in a cup of cheese, and then pour the mixture into the prepared pie plate.
Top this with the additional cheese, and stick the pie in the oven for 20-25 minutes at 375 degrees. Pull it out, and serve immediately.
I brought this to serve to my family at my mom and dad's house, and here's the general verdict:
Everybody enjoyed it, except for the children, but that was no surprise-- it didn't have bacon, so Simon wouldn't eat it, and Natalie has always viewed it with suspicion. But! Grownups enjoyed it! Try it! It's delicious!
It was yummy, and if you grow zukes you really need all the recipes possible to dispose of them.
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