ZUCCHINI PIE PILLSBURY RECIPES

Steps:

• With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.
• Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.
• Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.
• In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
• Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.

Steps:

• Heat oven to 400° F. Spray cookie sheet with cooking spray.
• Grate or finely chop 1 medium zucchini; squeeze out all of the excess water with a clean dish towel.
• In medium bowl, mix zucchini, 1/4 cup finely chopped or grated onion, 1/4 cup Progresso™ garlic & herb bread crumbs, 1/4 cup grated Parmesan cheese, 1 egg, beaten, and salt and pepper to taste. Mix until well blended.
• Shape about a tablespoonful of mixture into a small round log. Place on cookie sheet. Repeat to use all of mixture, placing 1 inch apart.
• Bake 18 to 22 minutes, turning halfway through bake time.
• Serve with ketchup.