ALynn’s Zucchini Pie
4 cups sliced zucchini (I use a mandolin)
1 c chopped onion
1/4 c melted butter
2 eggs slightly beaten
2 c (8 oz) shredded mozzarella cheese
1/2 c fresh parsley chopped or 2 tablespoons dried parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil
2 tsp prepared mustard yellow or brown
( I make this the night before and let sit in refrigerator overnight)
1 can (8 oz) refrigerated crescent rolls
Sautee butter, onions and zucchini until tender.
Mix together, eggs, cheese, mustard and spices and zucchini mixture.
Separate crescent rolls (better if room temperature) and press into ungreased 10” pie plate.
Spoon zucchini mixture into pie plate. Bake at 375° for 15 min. Cover with foil bake another 10 min. Let sit about 10 minutes before slicing
Peach French Toast
1 stick of butter
1 c of brown sugar
2 Tbs sour cream or water
29 oz. peaches drained
2/3 loaf of cubed bread
(oatmeal, potato or buttermilk)
¼ c chopped pecans
6 eggs
1 ½ c milk or cream
1 tsp vanilla
In a small sauce pan, cook butter and brown sugar over medium heat until melted. When the mixture begins to boil, whisk in the sour cream. Pour mixture into a 9"x13" greased glass baking pan. Arrange drained peaches onto butter mixture. Evenly spread cubed bread on top of peaches, and then sprinkle chopped pecans over top.
In a separate bowl, mix together eggs, milk and vanilla. Pour over bread and refrigerate overnight. Bake at 350° for 40 minutes, cool slightly before serving (great with a dollop of whip cream).
Makes 10 large servings
