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Ingredientes
- 1 1/2 can pillsbury crescent rolls
- 1 lrg zucchini sliced thin (or possibly 2 sm zucchini)
- 1 lrg tomato minced
- 1 med onion minced
- 1 tsp garlic pwdr
- 1 tsp parmesan cheese
- 1 1/2 c. mozzerella fresh & diced
- 6 lrg Large eggs salt & pepper to taste butter to grease pie pan extra virgin olive oil for saute/fry
Direcciones
- Saute/fry onion in oil till translucent/soft. Add in tomatos, zucchini, oregano, garlic pwdr, salt & pepper and saute/fry till soft. Set vegetables aside to coo. Grease 9" pie pan (I like to use the glass type) and arrange crescent roll slices in pan to create a pie crust. If desired a thinner crust, you can use 1 can of crescent rolls. I usually double the recipe and make 2 pies at a time. Beat Large eggs, mozzerella, parmesan in seperate bowl. I usually add in some salt, oregano, and garlic pwdr to the egg mix as well. Drain excess oil and water from cooled vegetables. Add in vegetables to egg mix and combine well. Pour mix into pie crust. Bake in preheated 325 oven till center is hard. Usually about 40 minutes. Remove from oven when done and let stand about 15 minutes before serving.
- NOTE: It is important to use garlic Pwdr in this case. It does affect the flavor.
- BTW, if you want a good vegetable side dish, just cook the vegetables as directed and serve.
