Day After Thanksgiving Turkey Soup
INGREDIENTS:
4 c Thinly sliced zucchini
1 c Chopped onions
1/4 c Margarine; (up to 1/2)
1/2 c Chopped fresh parsley or 2
-Tbsp dried parsley
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic salt
1/4 ts Basil
1/4 ts Oregano
2 Eggs; beaten
2 c Grated cheddar or jack
-cheese
Dijon mustard
Deep dish pie crust; frozen
-or homemade
4 c Thinly sliced zucchini
1 c Chopped onions
1/4 c Margarine; (up to 1/2)
1/2 c Chopped fresh parsley or 2
-Tbsp dried parsley
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic salt
1/4 ts Basil
1/4 ts Oregano
2 Eggs; beaten
2 c Grated cheddar or jack
-cheese
Dijon mustard
Deep dish pie crust; frozen
-or homemade
Prepare homemade crust or allow frozen crust to thaw. Preheat oven to 375 F degrees.
In a large skillet saut? the zucchini and onions in the margarine for about 10 minutes. Add the spices and stir well.? Set aside.
In a large bowl combine the eggs and cheese, mix well.? Add the zucchini mixture to the bowl and stir till well blended.
Use Dijon mustard to paint inside of crust and the fill with the zucchini mixture and bake for 18 to 20 minutes.? Allow to stand for 10 minutes before serving.
Submitted by: Dawn W.
Recipe found at
In a large skillet saut? the zucchini and onions in the margarine for about 10 minutes. Add the spices and stir well.? Set aside.
In a large bowl combine the eggs and cheese, mix well.? Add the zucchini mixture to the bowl and stir till well blended.
Use Dijon mustard to paint inside of crust and the fill with the zucchini mixture and bake for 18 to 20 minutes.? Allow to stand for 10 minutes before serving.
Submitted by: Dawn W.
Recipe found at