Zucchini Pie

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This tasty pie is a favourite in our house. My Aunt Valerie found the recipe in a magazine — it was the winner in a Pillsbury Dough contest, I'm not sure if I changed any of it, but I think the addition of the mushrooms and the oregano may be different from the original. Feel free to experiment with different cheeses and spices. I sometimes press a cut tomato into the top before baking. It is a wonderful brunch dish!

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Ingredients

1. 1 large onion, diced
2. 1 clove smashed garlic (optional)
3. 3 or 4 medium zucchini, sliced into thin rounds

4. oil and butter for frying
5. salt and pepper (to taste)
6. 1 tsp dried oregano and/or
7. Italian spices
8. ½ cup sliced mushrooms (optional)
9. 2 eggs (beaten)
10. 1-2 cups favourite shredded cheese (I like Mozza/Cheddar)
11. 1 Tblsp favourite mustard
12. 1 pkg Pillsbury Crescent dough or favourite pie crust

Directions

2. 1. Heat oven to 375 F.
2. In frying pan, sweat onion and garlic in oil until onion is translucent.
3. 3. Add zucchini and sliced mushrooms if using, and cook until soft, adding some butter.
4. 4. Season with salt, pepper, and oregano or Italian spices.
5. 5. Butter pie plate lightly.
6. 6. Press crescent dough (or pie dough) to form crust and spread the crust with mustard.
7. 7. In a bowl, mix zucchini-onion-mushroom mixture with shredded cheese and eggs.
8. 8. Pour mixture over the prepared crust.
9. 9. Bake for 30-35 min until eggs are set, top is browned and springs back.

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Note:

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Bon appetite!