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Italian Zucchini Crescent Pie

2 Tbsp. butter or margarine

4 cups thinly sliced zucchini

1 cup chopped onions

2 Tbsp. dried parsley flakes

½ tsp. salt

½ tsp. pepper

¼ tsp. garlic powder

¼ tsp. dried basil leaves

¼ tsp. dried oregano leaves

2 eggs, well beaten

2 cups shredded mozzarella cheese

1 (8 ounce) can refrigerated crescent rolls

ZCP

 

Heat oven to 375 degrees.

Melt butter in 12” skillet over medium high heat.  Add Zucchini and onions.  Cook 6-8 minutes until tender.  Stir as needed. Stir in parsley flakes, salt, pepper, garlic powder, basil, oregano.

In a large bowl, combine eggs and cheese, mix well.  Add cooked vegetable mix.  Stir gently to mix.

Separate dough into 8 triangles.  Place in ungreased 10” pie pan, 2 qt. glass baking dish, or 11” quiche pan.  Press over bottom and up sides to form crust. Pour egg  mixture evenly.

Bake at 375 for 18-20 minutes or until knife comes out clean. Cover edge of crust for last 10 minutes of baking.   Let stand 10 minutes before serving.

Serves 6

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