Italian Zucchini Pie
by Trisha Mastromarino
(Tucson, Arizona )
As a child my Mother would grow zucchini's in her garden, two feet long and one foot wide. My Mom would make anything and everything out of Zucchini.4 c. sliced zucchini
When we got older and moved out we would always request she make her zucchini pie for our birthday dinner.
My children are grown and have families of their own and they too request zucchini pie for their birthday dinner, only I have five children and four grandchildren so I make six zucchini pies!
I love that as a family we continue to pass on so many family traditions.
1 c. chopped onion in 1/4 c. margarine for 10 minutes
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt and pepper
2 minces cloves garlic or 1/4 tsp. garlic powder
1/4 tsp. basil
1/2 tsp. oregano leaves
Combine 2 beaten eggs and 8 ounces (2 c.) shredded Mozzarella or Muenster cheese.
Stir in zucchini mixture.
Separate crescent rolls in to 8 triangles, place in ungreased 10 in. pie pan and press over bottom and sides to form crust.
Bake at 375 for 18-20 minutes Cover with foil during last 10 minutes.
Let stand for 10 minutes.