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Tomato Zucchini Pie

Western.Chefs's picture
Ingredients
  Sliced zucchini 2 Cup (32 tbs) (3 Small Ones)
  Onion 1 Small, thinly sliced
  Olive oil/Vegetable oil 2 Tablespoon
  Tomatoes 2
  Refrigerated crescent rolls 8 Ounce (1 Can)
  Dry bread crumbs 2 Tablespoon
  Oregano 1⁄2 Teaspoon
  Butter/Margarine 1 1⁄2 Tablespoon
  Flour 2 Tablespoon
  Eggs 2 , beaten
  Milk 1 Cup (16 tbs)
  Shredded swiss cheese 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cut unpeeled zucchini into 1/8-inch slices.
Separate onion slices into rings.
Heat oil in heavy skillet.
Add onion and zucchini and stir-fry over low heat until onion is soft and zucchini tinged with brown, about 5 minutes.
Slice tomatoes about 1/3-inch thick and lay on paper towels to blot dry.
Unroll crescent rolls, lay on board, and arrange in shape to fit into 9-inch glass pie pan.
Lay in pan and press edges together to form a crust in bottom and on sides of dish.
Sprinkle with bread crumbs and cover with zucchini and onions.
Season with salt, pepper and oregano.
Heat butter in the same frying pan.
Dip tomato slices lightly in flour and fry in the butter until tinged with brown on each side; just a minute or two.
Lay evenly over zucchini.
Beat eggs with milk and season—very lightly—with salt and pepper, then pour over vegetables.
Sprinkle top with mixed Swiss and Parmesan cheeses.
Bake at 350°F 40 to 45 minutes, or until filling is set and crust richly browned.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Zucchini

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