Zucchini Sausage Pie

Calling all of you zucchini lovers out there! If you love zucchini, you will love this recipe. It's making my mouth water for it now as I'm writing this. I love zucchini plain, grilled, sauteed, and in casseroles. This is more like a casserole, if your into that kinda thing. And if you love sausage...Oh don't even get me started on my love for sausage! This is the recipe for you! My kids also really love this too, its an easy way to sneak it in there. Hope y'all enjoy!

Zucchini Sausage Pie

4 cups of thinly sliced zucchini

1 tbs. olive oil (EVOO!)

1 onion, chopped

1 lb. sausage, cooked and drained (I use a roll of turkey sausage to make it a little healthier)

              1 tube of reduced fat (or regular) cresent rolls

2 tbs yellow mustard (trust me!)

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp garlic powder

1/4 tsp ground pepper

1/4 tsp of "Tony" (Tony Chachere Creole Seasoning)

1 tbs dried parsely

2 eggs, beaten

2 cups shredded Mozzarella, divided (I ran out so I used some sharp cheddar also)

Heat EVOO in skillet and saute your zucchini and onion until zucchini is tender. Add your sausage and seasonings. Mix together the eggs and 1 cup of cheese in a large bowl. After the sausage mixture is combined, pour it in with your egg/cheese mixture and stir it all together.

Preheat oven to 375. Unroll your cresent rolls and grease a 9 x 13 casserole dish. Press cresent rolls in the bottom of the dish to make a crust, go up the sides a little bit and seal together any cracks. Brush the top of the cresent rolls with your prepared mustard. (It just makes the whole dish!) Pour in your sausage/zucchini mix over the cresent rolls and top with your remaining cheese. (I also put a few cherry tomato size fresh mozzarella balls on top of it, you dont have to, I just love cheese. It's my life.) Bake 20 minutes, or just until your crust is done.

Gotta get my close up in there!

This is linked up with Tuesday Night Supper Club

Happy Thursday!

Kirby