Recipe: Deep Dish Italian Zucchini Pie (using refrigerated crescent roll dough)
Main Dishes - CasserolesDEEP DISH ITALIAN ZUCCHINI PIE
"A quiche-like filling with gooey mozzarella cheese, on a flaky crescent roll crust."
3 cups thinly sliced zucchini
3 tablespoons Durkee Minced Onion
1/4 cup butter OR margarine
2 tablespoons Durkee Parsley Flakes
1/2 teaspoon salt
1/2 teaspoon Durkee Ground Black Pepper
1/2 teaspoon Durkee Garlic Powder
1/2 teaspoon Durkee Basil Leaf
1/2 teaspoon Durkee Ground Oregano
1/2 pound ground beef
2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
1 tablespoon prepared mustard
1 tube (8 ounces) refrigerated crescent dinner rolls
Preheat oven to 375 degrees F.
Saute zucchini and onion in butter, in a large skillet over medium heat until just tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; set aside.
Brown and drain the ground beef.
Combine the zucchini and ground beef in a large bowl. Add the beaten eggs and shredded cheese; set aside.
Separate the 8 crescent rolls and press the triangles into an ungreased 10-inch pie pan. Overlap the edges and press to seal, forming a crust. Spread the mustard over the crust. Spoon the zucchini and ground beef mixture into the crust.
Bake for 20 minutes or until set. Remove from oven and let stand 5 minutes before cutting
Makes 8 servings
Source: Durkee, ACH Food Companies, Inc.
"A quiche-like filling with gooey mozzarella cheese, on a flaky crescent roll crust."
3 cups thinly sliced zucchini
3 tablespoons Durkee Minced Onion
1/4 cup butter OR margarine
2 tablespoons Durkee Parsley Flakes
1/2 teaspoon salt
1/2 teaspoon Durkee Ground Black Pepper
1/2 teaspoon Durkee Garlic Powder
1/2 teaspoon Durkee Basil Leaf
1/2 teaspoon Durkee Ground Oregano
1/2 pound ground beef
2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
1 tablespoon prepared mustard
1 tube (8 ounces) refrigerated crescent dinner rolls
Preheat oven to 375 degrees F.
Saute zucchini and onion in butter, in a large skillet over medium heat until just tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; set aside.
Brown and drain the ground beef.
Combine the zucchini and ground beef in a large bowl. Add the beaten eggs and shredded cheese; set aside.
Separate the 8 crescent rolls and press the triangles into an ungreased 10-inch pie pan. Overlap the edges and press to seal, forming a crust. Spread the mustard over the crust. Spoon the zucchini and ground beef mixture into the crust.
Bake for 20 minutes or until set. Remove from oven and let stand 5 minutes before cutting
Makes 8 servings
Source: Durkee, ACH Food Companies, Inc.
MsgID: 3156539
Shared by: Betsy at Recipelink.com
In reply to: Recipe: One Dish and One Pot Dinner Recipes - 09...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: One Dish and One Pot Dinner Recipes - 09...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: One Dish and One Pot Dinner Recipes - 09-14-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Taco Dinner (casserole using ground beef and no-knead yeast dough) |
Betsy at Recipelink.com | |
3 | Recipe: Spicy Tuna Casserole (using chili powder, cheddar and noodles) |
Betsy at Recipelink.com | |
4 | Recipe: Southwestern Beans (using bacon, chorizo and cheese) |
Betsy at Recipelink.com | |
5 | Recipe: Deep Dish Italian Zucchini Pie (using refrigerated crescent roll dough) |
Betsy at Recipelink.com | |
6 | Recipe: Zucchini-Tomato Gratin with Variations |
Betsy at Recipelink.com |
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