It’s Zucchini Time here in Wisconsin! You know what that means?

It’s Zucchini time here in Wisconsin, do you know what that means? Lock your car doors  because if you leave your car open there will certainly be a huge zucchini in the back seat when you arrive back to your car. The ding dong ditch seems to work with those honking big zucchini as well. Open after the ring nothing there but exceptionally large zucchini a whole grocery bag probably . This usually comes from some unsuspecting gardener who plants too many the first time. Lucky for me I have just not been able to grow the stuff. But I am also lucky enough to have a wonderful farmer who is  good at growing it in his garden for me. I use it in so many ways because of its ability to take on other flavors you can use it in almost any dish. Years ago when I was 19 my sister gave me a full out just zucchini recipe book , you might see it at our library to this day from planned parenthood. Anyways that being said there were some really great recipes in that book. This recipe though comes from an old friend and I have fond memories of my first experience with this yummy way to make zucchini. I will post it as I had made it ,then in another post I will put the gluten free vegan version because it will be certainly different but wonderful of course. So there really is a use for those crescent rolls in a can besides the wiener roll ups. Who knew?

Oh and when the kids asked what we were having I just said pie. They said do we like it? and I said yes , they said oh good. …

Zucchini Pie 

6 cups shredded Zucchini not peeled

1 cup coarse chopped onion

2 tablespoons butter or margarine. If you want less fat use water two tablespoons at a time to saute or vegetable broth

2 tablespoons dried parsley flakes  3 if fresh

1/2 or more teaspoon salt to taste

1/2 teaspoon pepper or to taste

2 cloves fresh mince garlic or 1/4 teaspoon garlic powder

2 teaspoons each ,basil ,oregano, and thyme or 2 tablespoons Italian seasonings

2 eggs beaten

2 cups mozzarella cheese shredded

1 can crescent rolls

1 tablespoon prepared mustard i think Dijon is best

cook zucchini,and onions in margarine until tender,stir in garlic and seasonings. Set aside to cool a little. To prepare crust,separate the crescent triangles and lay them into an un-greased deep dish pie plate. Press the crescents together to form a crust that covers the whole bottom and sides of the pie plate. Spread the mustard with your clean fingers over the crust. Set aside, preheat oven  to 375 degrees  In large bowl mix beaten eggs and cheese. Stir the cooled vegetable mixture into the eggs and cheese . Pour mixture into prepared crust. Bake for 18-20 minutes or until knife inserted comes out clean. If crust becomes too brown cover with foil during last 10 minutes of baking , Let stand 10 minutes before serving . Serve hot cut into wedges .  serves 6


In tomato season I top the pie with thick slices of fresh tomatoes before baking ..Yummy! a salad goes nice with this dish and fresh fruit for desert ,very summery

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Any thoughts?