As far as I know, I am not Italian. There are a few paternal mysteries several generations back, but according to Ancestry.com's DNA testing, I am not Italian. I do love Italian food, history, and culture, though. Several years ago, a friend of mine was studying abroad in Switzerland. She went to Italy over a break and told me that she thought of me the entire time, as it was opera season, and there were performances, pizza, gelato, and wine on every corner, four of my favorite things. Since I cannot change my ancestry and a move across the ocean isn't likely at this time, I will enjoy the things I can find with an Italian flair. This dish, while likely not authentic, is definitely inspired by Italian flavors and would be a yummy addition to a potluck or brunch.
Ingredients: zucchini, onion, butter, parsley, salt, pepper, garlic powder, sweet basil, oregano, eggs, muenster or mozzarella cheese, can of refrigerated crescent rolls, dijon or regular mustard
Step 1: Slice the zucchini (unpeeled) into thin strips and coarsely chop the onion. Beat the eggs until well combined. Preheat oven to 375 F. Step 2: Cook the zucchini and onion in a skillet with butter until tender, about 10 minutes. Step 3: Stir in parsley and seasonings. Step 4: In a large bowl, blend eggs and cheese. Step 5: Stir vegetable mixture into egg and cheese mixture. Step 6: Separate dough into 8 triangle and press into 11-inch quiche pan, 10-inch pie pan, or 9x13 baking dish. (The latter is what I used, as I don't have either of the first 2.) Press up along the edges to form a crust. Step 7: Spread crust with mustard and pour mixture over crust. Step 8: Bake at 375 F for 18-20 minutes or until knife can be inserted and comes out clean.
Italian Zucchini Crescent Pie
Recipe:
4 c. thinly sliced zucchini (unpeeled)
1 c. coarsely chopped onion
1/2 c. butter
1/2 c. chopped parsley (or 2 T. parsley flakes)
1/2 t. salt
1/2 t. pepper
1/4 t. garlic powder
1/4 t. sweet basil leaves
1/4 t. oregano
2 eggs, well beaten
2 c. shredded muenster or mozzarella cheese
1 8 oz. can refrigerated crescent dinner rolls
2 tsp. dijon or prepared mustard
Slice the zucchini (unpeeled) into thin strips and coarsely chop the onion. Beat the eggs until well combined. Preheat oven to 375 F. Cook the zucchini and onion in a skillet with butter until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir vegetable mixture into egg and cheese mixture. Separate dough into 8 triangle and press into 11-inch quiche pan, 10-inch pie pan, or 9x13 baking dish. Press up along the edges to form a crust. Spread crust with mustard and pour mixture over crust. Bake at 375 F for 18-20 minutes or until knife can be inserted and comes out clean.
Source: Martha S. Goins, Break Bread with Us by Southside Baptist Church, 2006