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Zucchini Pie

Steve,
I have an incredible recipe for Zucchini Pie. It actually won $40,000.00 in a Pillsbury Baking contest quite a few years ago and has been a favorite of mine ever since. Maybe you would like it.
Michelle

4 C. Thin sliced Zucchini
1/2 C. Chopped Parsley
1 C. Chopped onion
1/4-1/2 C. Butter
1/2 tsp. Salt
1/2 tsp Pepper
3 Eggs
3 C. Shredded Mozz. Cheese
1/4 tsp Garlic Powder
1/4 tsp Basil
1/4 tsp Oregano
1 8oz Tube Pillsbury Cresent Rolls
1-2 tsp Grey Poupon mustard

Cook and stir zucchini and onions in butter for 10 min. Stir in Parsley, Salt, Pepper, Garlic Powder, Basil and Oregano.

In seperate bowl, combine 3eggs beaten and mozz. cheese. Stir into zucchini mixture.

For the crust:
Line a 10' pie pan with cresent Rolls. Spread mustard over crust.

Pour zucchini mixture into the prepared crust. Bake @ 375 for 18-20 min. Let stand for 10 min. before cutting. Note: Foil may be added to cover crust only for the last 10 min of baking time to prevent burning.


Subj: Zucchini Pie recipe

I saw this recipe in a magazine, but it called for Monterey Jack cheese. Whatever cheese is used, I love it just the same. I entered my version in a local contest and won second prize! I could eat the whole thing by myself!
Subj: Zucchini Pie

I was so excited to see this recipe presented this morning. I used to make this recipe about 15 to 20 years ago, but unfortunately I lost my copy of the recipe, and have tried numerous places to find it. This is a great recipe.
Thanks for making my day.
Delores

Subj: Comments/questions about 'Zucchini Pie' Recipe
This is delicious! I took it to work and everyone wanted a copy of the recipe to make for their families.
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Comments: Send us comments about this recipe steve@pulpkitchen.com