Tomato Zucchini Pie

2 cans Crescent Dinner Rolls
1/4 cup bread crumbs
6 medium zucchini squash
1/2 cup olive oil
1 cup green pepper, chopped
2/3 cup onion, chopped
1 cup evaporated milk
1 tsp ground oregano
1/4 cup parmesan cheese
1/4 cup bread crumbs
2 tomatoes cut in 6 wedges each
1/4 cup cashew nuts, chopped
2 eggs, beaten slightly
1/4 tsp pepper

Unroll dough and place in ungreased pie pans to form a crust. Sprinkle with 2 tablespoons bread crumbs. Slice squash 1/8 inch. Saute in olive oil 'til crisp or light brown. Place alternate layers on crust with tomatoes. Saute green pepper & onion in oil left. Add nuts and sprinkle over zucchini and tomatoes. combine milk, eggs and spices. Pour over pies. Sprinkle mixture of cheese and remaining crumbs. Bake at 325 degrees for 30 minutes. Cool 5 minutes before serving. Makes two 9 inch pies.

Submitted by Eva Lou Wells.

Recipe submitted in 1984.

The Tomato Zucchini Pie recipe appeared in the Vegetables chapter of the 1984 Herron Island Cookbook.


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Recipes in the Vegetables Chapter
Recipes Submitted by Eva Lou Wells


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