As many of you know, my husband is the main cook in our house. He almost never follows a recipe and can make amazing things out of what’s in our fridge. One recipe he has always liked and followed is a recipe from his mom for zucchini pie. Since I can’t cook but can follow a recipe, I enjoy being able to make a recipe that reminds him of home.
It’s certainly not a health food recipe, and all three of the kids hate it, but hey, one cannot live on spaghetti and tacos alone. I love the combination of zucchini and fresh basil in this recipe. Perfect for this time of year when both are abundant. If you end up with a zucchini left on your doorstep by a neighbor overrun with them, you should definitely try out this recipe.
Preheat oven to 375. You will need one can of refrigerated crescent roll dough. (I use the Immaculate brand since I can pronounce all of the ingredients.) Press the dough into a pie plate to form the crust. I use an 11-inch tin pie plate. Spread crust with 2 teaspoon yellow mustard.
Next, cut up 4 cups of zucchini (I cut mine into half-moon shapes) and chop one cup of onion. Saute both in 2 tablespoons olive oil until very soft. I have made the mistake of thinking the zukes will cook more in the oven, but trust me, they won’t.
While the veggies are cooking, in a large bowl mix together 3 eggs, 2 cups shredded mozzarella cheese, a small handful of fresh basil (chopped), 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Once the veggies are cooked, add them to the cheese/egg mixture and stir. Put all ingredients on top of prepared pie crust.
Bake for 30-35 minutes, or until pie is set and top is browned.
Tell me, what is your favorite family recipe?
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