My initial purpose for making this was to try to re-create a zucchini pie I had in Italy that was so good. It was like lasagna with many VERY thin layers of zucchini, and just a little red sauce. I didn't think it had cheese in, but perhaps a little, and no evident egg. However, I had the zucchinis and no recipe that was anything like the Italian dish.
So this was next best thing. For tonight I made it with real eggs that I wanted to use up, but would try again with chia or other egg substitute. I used some fresh basil and oregano in addition to dried.
This was a good way to use one very large zucchini from Hungry Harvest. Could easily have used 2 and used a larger pan. I didn't really follow the recipe but it's a good guideline. I used a few very thin slices of challah on the bottom and a little mustard, as noted in the ingredients. It added a very interesting taste. I saw other zucchini pie recipes that used it as well.
It came out really good. Definitely not too time-consuming and worth making. Next time, I'll try sautéing the zucchini with the onions and garlic, then layering with a little tomato sauce, using a little egg substitute as a binder.
Served with a large salad and it was a satisfying dinner.
Ingredients
¼ cup butter (used olive oil instead, and 1 Tbsp vegan butter on top)
4 cups thinly sliced zucchini - 1 very large zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls - can layer minimal bread on the bottom.
2 tablespoons yellow mustard
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Directions
Preheat the oven to 375 degrees F (190 degrees C).
Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Nutrition Facts (per serving)
| 271 | Calories |
| 18g | Fat |
| 16g | Carbs |
| 12g | Protein |
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