Zucchini Pie.

Yes, it continues. The zucchini keeps growing and I keep eating it.

But I have been sharing the wealth with people at work - usually in exchange for recipes. This is one such recipe (thank you Dawn!). I will warn you that while this is called a "pie" I did not use a pie plate. I opted for a 9x13 baking dish instead. I don't think it matters what you cook it in.

Zucchini Pie

4 cups shredded zucchini

1 cup chopped onion

1/4 cup butter

2 tablespoons parsley flakes

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon basil

1/4 teaspoon oregano

1/2 teaspoon italian seasoning

2 beaten eggs

1 cup mozzarella cheese

1 cup parmesan cheese

1 pound ground pork sausage (cooked)

1 package crescent rolls

2 tablespoons dijon mustard

Cook the zucchini and onion in the butter. Once the veggies are cooked, add seasonings and mix well. Combine eggs and cheese with veggies. Add sausage and mix. Line the bottom of a pie plate or cake pan with crescent rolls. Spread dijon mustard over crescent rolls. Pour veggie/egg/cheese mixture over crust. Top with a sprinkling of additional parmesan cheese. Bake at 375 degrees for 20 minutes.

The end result - deliciousness! I brought this to a pot luck over the weekend - everyone seemed to really like it! Go try it! Zucchini is still in season!!