Monday, July 15, 2013

Zucchini Abounds - Lemon Zucchini Bread and Italian Crescent Pie!!

My garden is bursting forth with zucchini. I just pulled these two giants off the vine and more are coming (and the acorn squash is taking over my herb bed - wow!!)


These were large - like almost a ruler length large!!  WOW!


First on the list was Lemon Zucchini Bread from "Eat Cake for Dinner"! (love the title of that blog!)

I really didn't alter the recipe so you can click on her blog above to get it.  I DID peel the zucchini so it is really well hidden in the bread and it came out quite moist.


Fresh out of the oven~



Adorned with lemon glaze


SO moist and SO good.... you can see the texture of the zest and zucchini!
And with the peeled zucchini it is incognito!! LOL




The  Zucchini Pie is one that I have had for decades and I used a lot of fresh herbs in it tonight which I think made it the best ever. This has always been a family treat and company pleaser.

ITALIAN ZUCCHINI CRESCENT PIE


4 cups thinly slices, unpeeled zucchini
1 cup coarsely chopped onion
1/4 cup butter
2 eggs, well beaten
1/2 cup fresh parsley, chopped
1-2 Tbsp. fresh oregano, chopped
1-2  Tbsp. fresh basil, chopped
1/8 cup fresh chives, chopped
1/2 tsp. ground pepper
1/4 tsp. garlic powder
1-2 cups shredded mozzarella
8 oz. can crescent rolls
1 Tbsp. dijon mustard
parmesan cheese, optional

Heat oven to 375.  In a large skillet, cook zucchini and onion in butter till tender, about 10 minutes.  Stir in all of the fresh herbs and seasonings.


Zucchini sauteed with the FRESH herbs added - YUM!


 In a large bowl, mix the beaten eggs with 1 cup of the shredded cheese. Stir in vegetable mixture.

Take the crescent roll dough and separate it into 8 triangles.  Place them in an ungreased pie pan or quiche dish.

As you can see, you don't have to do this perfectly 
(not even sure what that would look like!!)


Press the dough evenly over the bottom and up the sides to form a crust. Spread the dijon mustard over the bottom of the crust.

It looks MUCH prettier when you pat it all down!


Pour the vegetable mixture evenly into the crust.  If desired, sprinkle the remaining mozzarella cheese and 1-2 Tbsps. parmesan cheese (if desired)  and bake for 18-20 minutes or until a knife inserted in the center comes out clean.


Headed for the oven with all of that cheesy goodness...


Cool for 10 minutes before serving.

Hot and beautifully golden



An easy way to eat those veggies, enrobed in cheese!




A closeup of all of that flavor - you just HAVE to try it!


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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.