Tomato Zucchini Pie
|Sliced zucchini||2 Cup (32 tbs) (3 Small Ones)|
|Onion||1 Small, thinly sliced|
|Olive oil/Vegetable oil||2 Tablespoon|
|Refrigerated crescent rolls||8 Ounce (1 Can)|
|Dry bread crumbs||2 Tablespoon|
|Butter/Margarine||1 1⁄2 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)|
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.