Lowes Foods Produce-A-Palooza: Zucchini Crescent Pie!

Here's my disclaimer:  I'm not a chef, I'm not a chef blogger. I'm definitely not a photographer; and so all these pics I took as a home cook.

I'm using those fatso zucchini I got at Lowe's Foods at their Produce-A-Palooza, which is a celebration of the finest produce from over 200 local farms. The zucchs are from Mt. Olive.  They're local!

I love this recipe because my mom gave it to me years ago. It's not mine, I didn't make it up. It is one of the things that most say "summer" to me. It's quiche-y. Try it!

Even if you hate veggies, cheese makes everything better. I have even made mini versions of this for girls nights by putting little cresent rolls in muffin tins instead of a big quiche dish.

You'll notice my vodka soda in the background of some shots.  Don't hate! It was a Saturday. It was hot. Vodka is the best summer drink. Mmmmm....vodka.

Zucchini Crescent Pie:

• 1 package Crescent Rolls
• 2 tbsp Yellow Mustard
• 2 lbs or 4 C sliced Zucchini (these 2 Fatso Zucchini worked just fine)
• 1 C chopped or sliced Red Onion
• 3 tbsp Olive Oil
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Basil
• 1/4 tsp Oregano
• 2 Eggs, beaten
• 8 oz shredded Mozzarella
• Mushrooms, if desired. I added 4-5 sliced semi-large Baby Bella Mushrooms

2 fatso Zucchini!  I got these at Lowe's Foods.  They're local.

1.  Preheat oven to 375.

2. Slice zucchini pretty thinly, then do the same with the red onion & mushroom if you're using them:

3. Saute onions, mushrooms and zucchini with oil in a skillet until cooked. Mine are always a combo of extra cooked and just enough cooked. Beware that zucchini has a high water content, so if you're using mushrooms, too, you will have to drain them off when they're done.

4.  Combine spices in a small bowl. Pour over the veggies in the skillet.

5. While veggies cook, beat two eggs in a bowl. Add the 8 oz shredded mozzarella and mix together.

6. Open crescent rolls. Press rolls into a 10 inch quiche dish or pie plate. I use a quiche dish, it works best for me. Spread mustard on rolls, set aside.

7. When veggies are cooked through, drain off any excess water, and add mozzarella/egg mixture to pan. Mix to combine. Then, pour the veggie/cheese mixture into the prepared quiche dish.

8. DO NOT LET SIT! Bake at 375 for 15-20 minutes, or until set and crust is browned. If you find your pie is soupy, bake longer for more "doneness." Enjoy!

 

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