Week five- zucchini pie

Have I mentioned how much I love my new food processor? Look at all those sliced onions and zucchini and squash!

And look at what it turned into! Zucchini pie!

Usually I don't like taking shortcuts like using crescent rolls in place of real pie crust, but this is really yummy, and I think it's ok to eat Pillsbury crap once in awhile.



4 c. thin sliced zucchini
1 large onion, chopped
1/2 c. parsley, chopped
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
2 T fresh basil
1 t. fresh oregano
2 eggs
1 T flour
2 c. cheese, shredded
8 crescent rolls
2 t. mustard
2 T olive oil

Try to press out some of the liquid in the zucchini-- just take a paper towel and press it into the sliced zuke to get some of the moisture. Cook onion and zucchini in olive oil in a large skillet on medium 10-15 minutes. Remove from heat and stir in the spices and herbs. In a large bowl combine the cheese and eggs and flour, then add the zucchini mixture. Separate the crescent rolls and press them into an ungreased pie pan to form a crust. Spread the mustard on the crescent rolls/crust, then pour in the zucchini mixture. Bake at 375 for about 12 minutes, then bring the pie out and cover the crust with foil. Return to oven and cook an additional 12 minutes or so

Let sit a bit before serving, but the first slice might be a little runny. Just a little.