Today’s “Friday Food Favorite” is a recipe that is a top one on my sweetie’s list. With zucchinis filling the gardens, this was a perfect time to pull out the recipe and make it for a recent meal.
Zucchini Mushroom Pie
Let’s begin by gathering the ingredients we will need.
You might notice – I left the cheese out of the picture. Sorry about that!
4 cups cubed, unpeeled zucchini
1 small can of mushroom pieces
1 cup chopped onion
½ cup butter
½ cup fresh parsley or 2 tablespoons parsley flakes
½ teaspoon salt and pepper
¼ teaspoon garlic powder
¼ teaspoon basil
2 eggs well beaten
2 cups shredded parmesan cheese
1 – 8 ounce can crescent dinner rolls
2 teaspoons mustard
Set the heat on the oven to 375 degrees and let’s get started.
Separate the crescent dough into 8 triangles and place into an ungreased 11” quiche pan or 10” pie pan.
Press over the bottom and up the sides to form a crust.
Spread the mustard over the crust.
In a 10” skillet, melt the butter and saute the zucchini, onions, and mushrooms in the butter until tender.
Stir in the parsley and seasonings and saute just a bit longer.
Remove the water from the vegetables.
In a large bowl, blend the eggs and the cheese.
Once the cheese mixture has been blended, add the vegetable mixture and stir together.
Pour the mixture into the crust.
Bake at 375 degrees for 18 – 20 minutes. Let stand 10 minutes before serving. My sweetie just couldn’t wait and cut into the zucchini mushroom pie before I could even get the picture taken after it cooled!
This is a heavier pie and works wonderfully as a main entree much like a quiche. Serve with a small salad or fruit and you have a great light meal.
I have more zucchini so I will be finding more recipes – maybe zucchini bread will be in the oven next!
Hope you have a wonderful weekend!
I will be sharing at the following parties: