Italian Zucchini Pie. Firmly press perforations to seal. Combine eggs and cheese and stir into zucchini mixture.
springform pan Archives Proud Italian Cook from www.prouditaliancook.com
Add the cooked zucchini mixture to the eggs and cheese and mix together. Parsley flakes 2 eggs, beaten 1/2 tsp. Add parsley, salt, pepper, basil and oregano.
In a bowl mix together the ricotta, oregano, salt, pepper, parsley, egg, romano and 1/2 cup mozzarella until combined.
Press over bottom and up sides to form crust. Muenster cheese, shredded 1 8 oz.) can pillsbury crescent rolls. This is my favorite savory recipe.
Preheat the oven to 450 degrees.
Mix the beaten eggs and the mozzarella cheese in a bowl. Step 2, stir in parsley and seasonings. Cut the mozzarella in cubes.
Preheat oven to 375 degrees> f.
Add vegetables and 1/2 cup cheese choice. Line a 10 inch pie plate with the can of. Separate dough into 8 triangles.
Heat butter in a skillet over medium heat;
Open up the crescent dough and line the. Cook and stir the thinly sliced zucchini and chopped onion in margarine for 10 min. Coat with 2 teaspoons dijon mustard.
Butter slices of bread and spread lightly with.
In a med bowl, whisk together the. Stir in the chopped parsley, salt, pepper, garlic powder, basil and. 4 cups thinly sliced zucchini (unpeeled), 1 cup minced onion, butter, parsley, salt, pepper, sweet basil, and oregano.
