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"Taste and see that the Lord is good. Oh, the joys of those who take refuge in Him." Psalm 34:8
Saturday, March 26, 2011
Sausage and Zucchini Pie
It's a cloudy day and I'm just sitting around waiting for our local weatherman to take over my TV for the afternoon. I do enjoy stormy weather, but I hope we don't see any tornadoes today.
So what better to do right now than share our supper from last night. I will say it is probably one of the best recipes I have tried recently. So easy and so delicious. I have most of my house work time in the mornings when The Bun is taking his first nap of the day, so yesterday I whipped this up in the morning and put it in the fridge until I was ready to bake it off that evening. I allowed it to sit at room temp for about 30 minutes before baking.
Sausage and Zucchini Pie
1 lb. ground sausage
1/4 c. butter
4 c. thinly sliced zucchini
1 large onion, chopped
2 large eggs
2 tsp. dry mustard
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 (8 oz.) can crescent rolls
Preheat oven to 375. Lightly grease 11x7 inch baking dish. In a large skillet, cook sausage over medium-high heat until browned and crumbly. Drain, and set aside.
In the same large skillet, melt butter over medium heat. Add zucchini and onion; cook for 10 to 12 minutes, stirring frequently, or until most of the liquid has evaporated.
In a large bowl, whisk together eggs, mustard, oregano, basil, salt, pepper and garlic powder. Stir in sausage, zucchini mixture, and cheeses; set aside.
Unroll crescent roll dough and press into bottom and up sides of prepared baking dish, pressing edges together to seal. Pour zucchini mixture into dish. Bake for 25-30 minutes or until set in middle.
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2 comments:
Excellent! Found on Pinterest and just had it tonight. Thank you!
I found this in a "Fix it and Enjoy (Pot Luck recipes)" Cookbook. It is so good!!! Great for when you have company. Easy too!
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