Zucchini Pie
2 tbsp olive oil
4 cups thinly sliced zucchini
1 cup of onion, chopped
2 tbsp dried parsley
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp oregano, dried
2 eggs, well beaten
8 oz mozarella cheese, shredded
1--8 oz can Pillsbury refridegerated crescent rolls
2 tsp prepared mustard
1. Heat oven to 375 F. In skillet, heat olive oil, onion, zucchini. Cook 6-8 minutes. Add parsley, garlic salt, pepper and oregano.
2. In large bowl, combine beaten eggs and cheese. Add cooked zucchini and onions. Coat well.
3. Separate dough into halves, enough to cover ungreased 10 in pie pan. Press into a crust. Brush doug w/ prepared mustard.
4. Pour zucchini/onions into prepared crust.
5. Bake at 375 F for 20-25 minutes. Let stand 10 min before serving
Zucchini Bread
3 eggs
1 cup oil
2 cup of Z, peeled and grated
3 cup flour
1 tsp salt
1tsp baking soda
2 cup sugar
3 tsp vanilla
1 cup nuts
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 cup crushed pineapple
Blend z in blender till liquified. Beat eggs, add sugar, oil, and vanilla. Add Z and nuts. Add flour mixture and spices. Stir until blended. Add pineapple. Bake for 1 hour at 350 F or until toothpick inserted comes out clean
**will make 2 loaf pans
***I cut the oil in half and used flax seed