Livre de recettes

Italian zucchini pie
½ cup butter or margarine
4 cups zucchini, unpealed, thinly sliced
1 cup onion, chopped
2 cloves fresh garlic, minced
½ cup parsley, chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon basil
¼ teaspoon dried oregano leaves
2 eggs
8 ounces mozzarella cheese, shredded (or mix of Parmesan,
cheddar, or/and Suisse)
1 8-ounce can refrigerator crescent dinner rolls
2 teaspoon Dijon mustard
1. In a heavy skillet, melt butter and cook zucchinis, onion and garlic
until tender. Stir in parsley, salt, pepper, basil and oregano. Set aside.
2. In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
3. Separate dough into triangles and arrange in an un-greased 11inche
quiche or 10-inch pie pan. Press over bottom and up sides to
form crust.
4. Spread crust with mustard. Pour vegetable mixture into crust.
5. Bake for 20 to 40 minutes or until a knife inserted near centre comes
out clean. To prevent over browning of crust, cover with aluminium
foil during the last 10 minutes of cooking.
6. Let stand for 10 minutes before serving. Cut into wedges and serve
hot.
7. To reheat, cover loosely with foil. Heat to 375ºC for 12-15 minutes.
68
Myriam Farley
maman de Félix