| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | c | Thinly sliced zucchini |
| 1 | c | Chopped onions |
| 1/4 | c | Margarine; (up to 1/2) |
| 1/2 | c | Chopped fresh parsley or 2 Tbsp dried parsley |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Garlic salt |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 2 | Eggs; beaten | |
| 2 | c | Grated cheddar or jack cheese |
| Dijon mustard | ||
| Deep dish pie crust; frozen or homemade |
INSTRUCTIONS
Prepare homemade crust or allow frozen crust to thaw. Preheat oven to 375 F degrees. In a large skillet sauté the zucchini and onions in the margarine for about 10 minutes. Add the spices and stir well. Set aside. In a large bowl combine the eggs and cheese, mix well. Add the zucchini mixture to the bowl and stir till well blended. Use Dijon mustard to paint inside of crust and the fill with the zucchini mixture and bake for 18 to 20 minutes. Allow to stand for 10 minutes before serving. Submitted by: Dawn W. Recipe found at http://www.primechoice.com/lonepine/zucchini/index.html Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Jul 26, 1998, converted by MM_Buster v2.0l.
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