GARAGE SALES AND ZUCCHINI PIE

I went to a number of garage sales and an estate sale today with very little success.

 

In addition to the fact that I didn't find anything for my Etsy shop I purchased a small cup of lemonade at one of the sales.
I need to remember not to do that again.
It was warm and disgusting.

I normally just donate a dollar and skip the lemonade, but I was very thirsty. I don't drink it very often and powdered lemonade mix just doesn't do it for me. 

Anyway, I'll just share with you some cute finds from a different garage sale day and end with a delicious recipe for Zucchini Pie.

 

Two vintage scales, starburst clock, wall clock, green depression glass and two
Campbell's Soup mugs

Pair of rectangular depression glass



Vintage baby scale, vintage dice in green and ivory and a
starburst clock from the 70's

Vintage scale and Campbell's Soup Kids

Industrial Seth Thomas Electrical Wall Clock




And now to the Zucchini Pie.  I first made this pie many years ago and it has become a Summer staple around our house.
Tonight we had it with grilled salmon and corn on the cob.

 

 

This pie won the 1980

 Pillsbury Baking Contest

You'll see why once you taste it!

It's a great way to use all your extra zucchini.  Make sure to pick the zucchini before they get too tough.

Here's a link to the recipe

 

PILLSBURY ITALLIAN ZUCCHINI CRESENT PIE

 

Ingredients

      2 Tablespoons of Butter, 4 cups of sliced zucchini,1 cup chopped onion, 2 Tablespoons of Dried Parsley,
 1/2 Teaspoon Salt, 1/2 Teaspoon Pepper, 1/4 Teaspoon Garlic Powder, 1/4 Teaspoon Dried Basil,
 1/4 Teaspoon Dried Oregano, 2 Eggs Well Beaten, 2 Cups shredded Muenster or Mozzarella cheese (8oz),
        1 Can (8oz) Pillsbury refrigerated Crescent Dinner Rolls, 2 Teaspoons Yellow Mustard                     

             

         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.                           

In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

                          

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.

                           

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.