 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Love this in the summer when all the veggies are fresh from the garden! Found this online, and added some of my own touches. Ingredients:
2.5 c sliced zucchini |
1 c sliced yellow squash |
1/2 c diced onion |
2 tablespoons olive oil |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dry basil |
1/4 teaspoon dry oregano |
2 beaten eggs |
8 ounces shredded monterey jack cheese |
1 package prepared crescent rolls |
2 teaspoons mustard |
1 ripe red tomato, sliced |
1/4 - 1/2 c shredded parmesan |
Directions:
1. Preheat oven to 375
2. In a large skillet, add olive oil and sauté zucchini, squash, onion salt, pepper, garlic powder, basil and oregano for 10 minutes.
3. In a medium bowl, beat eggs and add shredded cheese; stir in sautéed zucchini mixture.
4. Press crescent roll triangles into a 10 inch pie plate to form a crust. Brush crust with the mustard and pour in zucchini mixture into crust. Bake for 20 minutes
5. While bakgin, slice tomato and lay sliceson a paper towel to drain and pat dry before laying on pie
6. Remove pie when baked for 20 minutes
7. Lay sliced tomatoes on top, and sprinkle with parmesan
8. Let stand 10 minutes before cutting
|
|