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Sausage and Zucchini Pie
Chef:  Mrs. Ruth Segelke - Hillrose, CO          Category:  Main Dishes

4 cups sliced zucchini
1/2 cup chopped onion
1/4 cup butter
1/2 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 lb. Italian sausage
2 eggs
2 cups Mozzarella or Muenster cheese
1 (8 oz.) container crescent rolls
1 teaspoon mustard (prepared)

Directions: Fry sausage in large skillet until lightly browned, stirring to crumble. Add zucchini and onion, saute about 10 minutes. Separate crescent rolls and pat onto the bottom of a 10 inch greased pie plate. Spread crust with mustard. Remove skillet from heat, then add cheese, eggs and parsley. Pour into crust and bake at 325°F for 20 to 25 minutes. Let stand a few minutes before serving.

Notes: I bake this often in the summer when zucchini is plentiful.