Easy as Pie

If you’re like me, you may not be much of a cook.  I tend to live on pasta and sandwiches.  However, there is one dish that my family has made over the years that even I can make.  It is zucchini pie (well it’s more like a quiche).  If you love cheese, feel free to pile it on.  I’ve also tried variations with eggplant!  Enjoy!   – Becky

ZUCCHINI PIE

1  8 oz. package of crescent rolls

2 or 3 medium zucchini, thinly sliced

3  T. margarine

1  clove of crushed garlic or 1 tsp. powder

salt and pepper

2 beaten eggs

1 cup shredded mozzarella cheese

parsley

Parmesan cheese

Separate rolls into triangles and place in 9″ pie plate.  Saute zucchini in margarine until soft – drain.  Mix eggs, cheese, parsley, salt, pepper, and garlic.  Pour over top of zucchini (in pie plate) and sprinkle with Parmesan cheese.  Bake at 350° for 30-40 minutes.  Let stand for 5 minutes before cutting.