Italian Zucchini Pie
Aug 04, 2024Here’s what you need:
- 1 Crescent Sheet
- 4 cups thinly sliced zucchini
- 8 oz. fresh mushrooms, sliced (I used Baby Bellas which are miniature portabella mushrooms)
- 1 tsp. B. T. Leigh's "Somethin' for Everything" seasoning
- 1/4 to 1/2 cup butter
- 2 Tbsp. parsley flakes
- 1/2 tsp. basil (can use fresh if you like)
- 1/2 tsp. oregano
- 2 eggs, well beaten
- 8 oz. shredded mozzarella (plus some for topping)
Preheat your oven to 375 degrees.
Wash your zucchini and cut off the ends. Thinly slice to fill a 4 cup measuring bowl.
In a large skillet over medium heat, melt your butter. Add your zucchini, mushrooms, and B. T. Leigh's seasoning. Sautee for about 10 minutes until the veggies are starting to caramelize. Stirring occasionally.
While the veggies are cooking, place your crescent sheet in an ungreased 8x11 rectangle pan and press into the bottom and up the sides making sure to remove any air bubbles.
Beat your eggs in a small mixing bowl and add your cheese. Mix well to combine.
When the veggies are ready, add your parsley flakes, basil and oregano. Stir to combine. Now add your egg and cheese mixture to the pan and mix well, but gently.
Pour your zucchini mixture into the crust and top with a light layer of cheese. Bake in a preheated 375 degree oven for 20 minutes or until it's set in the middle and the crust is golden brown. Best enjoyed warm.
**NOTES:
1. You can used canned mushrooms if you like.
2. You can use a 10 inch pie plate for this as well.
3. You can sub the B. T. Leigh's seasoning for salt, pepper, garlic powder and onion powder. 1/2 tsp of each or to taste.
