Mom's Zucchini Pie Tasty Recipes

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Mom's Zucchini Pie

"A quick and yummy aggregate of zucchini, refrigerated crescent rolls, and eggs -- tastes such as you spent hours within the kitchen!"

Ingredients :

1 (eight ounce) package refrigerated crescent rolls
1/4 cup margarine
four cups sliced zucchini
1/four cup chopped onion
2 tablespoons dried parsley
1/4 teaspoon dried oregano
half teaspoon salt
half teaspoon ground black pepper
2 eggs, gently overwhelmed
2 cups shredded mozzarella cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

Preheat oven to 375 stages F (a hundred ninety tiers C). Unroll crescent rolls, and press into a nine-inch pie pan, covering facets and backside.
Melt margarine in a skillet over medium warmness, and cook the zucchini and onion until soft. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini aggregate barely, then blend in eggs and cheese. Pour aggregate over the crust.
Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook dinner it calmly, and make smooth-up less difficult.

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