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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Have this crepe on its own or place them on a platter and serve as the veggie dish for dinner. Makes a great impression for your family or guests. Use pure parmesan cheese. Ingredients:
14 cooked crepes (see all purpose dinner crepes batter) |
2 cups zucchini, chopped into 1/2-inch cubes |
1 (10 ounce) package frozen peas, thawed |
1/2 cup celery, chopped |
1/4 cup sweet onion, chopped |
1/2 cup fresh mushrooms, sliced |
1/4 cup butter (or margarine) |
salt & pepper |
1/4 teaspoon oregano, dried |
2 garlic cloves, minced |
1/4 cup parmesan cheese, grated |
Directions:
1. Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes.
2. Cover the pan for the last couple of minutes cooking time.
3. Stir in the oregano.
4. Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese.
5. Bake in 350°F oven for 10-15 minutes.
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