Ingredients
-
4
-
1
-
1
-
1/2
-
2
-
1
-
1
-
1/2
-
2
-
2
-
8
-
1
-
-
-
Directions
Marge’s Zucchini Pie, One of my co-workers gave me this recipe years ago, and now it’s a staple We just don’t feel like it’s summer until we’ve eaten some We usually eat it for dinner, but it’s equally good for breakfast or brunch , This recipe is delicious! My wife and I I loved it! The only thing different that I did was used a premade crust and I brushed the bottom with liquid garlic butter (I didnt have dijon)! Great recipe!, Fantastic is the only way to describe this recipe Made this last night as a side with hamburgers I only made one change which was using reduced fat Italian cheese (health reasons) I also used frozen pie crust which made it even easier & faster THANK YOU so much for sharing this wonderful recipe of yours with us all
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Saute Zucchini, Onions and Garlic in Olive Oil Until Soft. Stir in Parsley, Herbes De Provence, Salt and Pepper. Remove from Heat. |
|
3
Done
|
Beat the Eggs and Then Add the Cheese to the Beaten Eggs. Pour Into the Veggie Pot and Combine. |
|
4
Done
|
Spread Dijon Mustard on Bottom of Pie Crust. Add Zucchini Mixture to Crust. Bake For 35-40 Minutes. |
