Italian Zucchini Pie

After instagramming the making of dinner this week, some you guys requested the recipe. It's been a while since I've posted on here anything food related, so I'm glad to remedy that. But I do post what I make for dinner several times a week on Instagram! Follow me @lattelove.

The best part of this particular recipe is that I was able to find half of the ingredients in my garden! (zucchini, onions, parsley and basil). Nothing like a recipe made with freshly picked produce from the backyard.



This is a family recipe from E's mom and I make it every summer because our garden produces SO many zucchinis. (Sometimes I like to switch up by shredding the zucchini instead of slicing it.)



Italian Zucchini Pie
1/4 c butter
4 cups of thinly sliced zucchini OR 2 1/2 cups of shredded zucchini (approx 1 1/4 lbs or 3 med zucchini)
1/2 cup chopped onion
2 cloves garlic, minced

1/2 c chopped parsley
2 tbsp chopped fresh basil
1 tbsp chopped fresh oregano (or 1 tsp dried)
salt and pepper to taste

2 c shredded mozzarella cheese
2 eggs

1 can of crescent roll dough

Melt butter over medium low heat and saute onions and zucchini for 8-12 minutes (6-8 if using shredded zucchini), adding garlic half way through.

While that's cooking, chop up your herbs and set them aside. In a mixing bowl lightly beat the eggs with a fork, and stir in the shredded cheese. Preheat oven to 375.

Remove onions and zucchini from heat and stir in herbs, salt and pepper. Spray a pie pan with cooking spray and unroll each crescent roll as if it were a pie slice, gently pressing the pieces together to make a crust.

Pour the zucchini mixture into the bowl with the eggs and cheese and combine well. Pour mixture into crescent pie crust and bake for 3540 minutes at 375.

Slice up and serve with arugula salad and a glass of your favorite vino!