OK, it’s Summer and this is a fabulous recipe for using up all of those zucchinis that have taken over your vegetable patch, or perhaps that your friendly neighbourhood gardener very kindly dumped on your doorstep. This dish is great summertime fare with a tossed salad and a nice medium-dry white wine! Consider making a few of these at the same time and freezing them for later.
one 8 ounce can of quick crescent dinner rolls (for the crust)
2 tsp. prepared mustard (integral to the overall flavour!)
4 cups unpeeled, thinly sliced zucchini
1 cup coarsely chopped onion
½ cup chopped parsley (or 2 tbsp. parsley flakes)
1 clove garlic, minced (or ¼ tsp. garlic)
½ cup butter or margarine
½ tsp. salt
½ tsp. pepper
1 tbsp. fresh chopped basil (or ¼ tsp. dried basil)
1 tbsp. fresh chopped oregano (or ¼ tsp. dried oregano)
2 eggs, well beaten
2 cups (8 ounces) shredded mozzarella or muenster cheese (no preference, I like ‘em both.)
Pre-heat oven to 375 degrees F.
Separate the triangles of dough from the crescent roll package. Place in an ungreased 11” quiche pan or 10” pie plate and press over the bottom and up over the sides to form the crust. Brush the crust evenly with the mustard.
In a large frying pan, melt the butter or margarine, add the zucchini, garlic, parsley & onion and sauté until tender, about 10 minutes. Add the salt, pepper, basil and oregano.
In a large bowl, blend the shredded cheese with the beaten eggs. Stir in the cooked vegetable mixture and stir some more.
Pour the mixed vegetable/cheese mixture evenly into the mustard-coated pie crust.
Cook in a 375 degree F oven for 18 to 20 minutes. If crust becomes too brown, cover with tin foil for the last 10 minutes of cooking. Let stand for 10 minutes before serving.
Serves 6 normal eaters, or 3-4 gourmands!