Zucchini Pie

Recently, a friend of mine brought me some beautiful, gigantic zucchini from her mother's garden. Over the past few months zucchini has become one of my favorite veggies so I was overjoyed to receive such treasures. Until this evening, I only knew of one way to eat zucchini, which was steamed along with a few other types of veggies and served as a side dish. I decided that these zucchini deserved something special and should become the main dish. After googling for awhile, I came across a recipe that not only looked scrumptious, but seemed simple enough for me to attempt. I found the recipe at squidoo.com and it makes approximately 8 servings.

Ingredients:

- 2 Tablespoons margarine

- 4 cups thin-sliced zucchini

-1/2 cup chopped onions (I used red)

-1/4 teaspoon garlic powder

- 1/4 teaspoon dried basil

-1/4 teaspoon dried Oregano

- Salt and pepper to taste

- 2 Eggs beaten

- 2 cups Mozzarella cheese grated

- 1 can refrigerated Crescent rolls

Ingredients in a nutshell.

Heat oven to 375 degrees. Melt margarine in 12 inch skillet over medium heat.

Add Zucchini and onions, cook until tender.

Add salt, pepper, garlic powder, basil, and oregano to zucchini mixture and stir.

In a large bowl combine beaten eggs and grated Mozzarella cheese and mix well.

Add the Zucchini mixture to bowl and stir gently.

Separate Crescent roll dough and place into an ungreased pie pan to form a crust. Press the perforations together to prevent the zucchini mixture from escaping. Pour Zucchini mixture evenly into the crust-lined pan. Bake for about 20 minutes (or until knife inserted in center comes out clean).

Yum! It tastes just as yummy as it looks.

I forgot to take a picture of the whole pie before diving in...oops!

Bon Appetit!