Italian Zucchini Crescent Pie

INGREDIENTS

 

2      tablespoons LAND O LAKES® Butter

4      cups thinly sliced zucchini

1      cup chopped onions

2      tablespoons dried parsley flakes

1/2   teaspoon salt

1/2   teaspoon pepper

1/4   teaspoon garlic powder

1/4   teaspoon dried basil leaves

1/4   teaspoon dried oregano leaves

2      LAND O LAKES® Eggs, well beaten

2      cups shredded Muenster or mozzarella cheese (8 oz)

1      can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2      teaspoons yellow mustard

 

DIRECTIONS

 

1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Italian Beef and Rice Skillet

INGREDIENTS

4          slices bacon, cut into 1-inch pieces

1           lb lean (at least 80%) ground beef

1           medium onion, chopped (1/2 cup)

1           small bell pepper (any color), chopped (1/2 cup)

2           cloves garlic, finely chopped

1/2        teaspoon salt

2           cups water

1           can (14.5 oz) diced tomatoes, undrained

1           can (2.25 oz) sliced ripe olives, drained

1 1/2     teaspoons Italian seasoning

2           cups uncooked instant white rice

1           cup shredded mozzarella cheese (4 oz)

 

 

DIRECTIONS  

1 In 12-inch skillet, cook bacon over medium-high heat until almost crisp. Add beef, onion, bell pepper, garlic and salt; cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. 2 Stir in water, tomatoes, olives and Italian seasoning; heat to boiling. Stir in rice. Reduce heat to medium; cover and simmer about 5 minutes or until rice is tender. 3 Sprinkle with cheese; cover and let stand until melted.

A few slices of bacon adds a nice smoky flavor to this easy one-dish beef and rice meal. In place of plain diced tomatoes, you can use Italian-style diced tomatoes, tomatoes with garlic or tomatoes with celery and green bell pepper. Chop some fresh herbs that you may have, such as parsley, basil or oregano, or a combination of herbs, and mix into the shredded mozzarella before sprinkling on top of the rice dish.