A blog by ordinary people about living an extraordinary life
Another entry from the west coast, thanks Jenn. Can’t wait to give this one a shot.
Finding myself a bit overrun with zucchini towards the end of the season, I am always on the lookout for something new to do with it. This weekend I improvised a recipe for a vegetable pie using Pillsbury crescent rolls as a crust. I also took the opportunity to use up the last of some leeks that had been part of an enormous bunch from my CSA delivery, but the recipe would be just as savory with sliced onion or diced green onions. Vegetable pies invite improvisation, so put your own stamp on this easy recipe.
2 small leeks, diced.
2 medium-sized tomatoes, sliced.
Grated Parmesan cheese
Garlic powder, black pepper, salt, basil (to taste)
Cover the pie plate with the crescent rolls. Sprinkle with garlic powder, if desired. Layer with zucchini rounds, season with spices, layer sliced tomatoes, top with diced leeks and sprinkle with Parmesan cheese. Bake at 375 for twenty-five to thirty minutes, until crescent roll crust is cooked through, cheese has browned, and your home is filled with a delicious aroma.