Zucchini Pie

Teresa's Zucchini Pie

1 (8 ounce) package refrigerated crescent rolls
1/4 cup butter
2 cups thinly sliced zucchini squash (1 Medium size 8-9 inch)
2 cups thinly sliced yellow squash (1 Medium size 8-9 inch)
1/4 cup chopped sweet onion
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 eggs, beaten
2 cups shredded mozzarella cheese (or Italian blend)

Preheat oven to 375 degrees F. Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom. I use a glass 9.5 inch pie pan. Melt margarine in a skillet over medium/high heat, and cook the squash and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese. Poor over crust. Bake 20 minutes in the preheated oven. Cool 10 minutes before serving.

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I received this recipe from a former coworker -- I think she made it up.  At first I thought it was a little strange...a vegetable pie?!  Zucchini is my favorite vegetable, so I tried it.  We were hooked!  I make changes (which probably won't shock anyone who's cooked with me).  I use olive oil instead of butter, shredded Italian blend cheese (the prepackaged kind in the cheese section, and add my own seasonings (sage, thyme, white pepper, basil, oregano, rosemary & a little lavender.)  I've made my own dough before, used the crescent rolls and made biscuit dough.  Their all good.  I also double the recipe and make it more of a casserole.  One little pie doesn't usually go very far & we like leftovers.  I've never made it as a side -- only a main course. 

The photo was only zucchini.  I think I might like it better without yellow squash.  As my Father In Law says "Try it, you might like it!"  :D