Cooking with Cathy: Summer Vegetable Bake

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1 pre-made pie crust
1 cup fresh zucchini, cubed about 1/4" thick
1 cup sliced Shitake mushrooms
1 cup shredded pepper jack cheese
1 TBS. extra virgin olive oil
1 TBS. dried basil
1 tsp. garlic powder

On a cutting board, sprinkle dried basil. Roll out and press pie crust into the basil and brush crust with oil. Sprinkle crust with garlic powder. Top crust with cheese, zucchini, and mushrooms. Roll crust tightly and fold ends under at the end of the roll. Cut into 1" medallions and place into a sprayed pan. Cook at 425 for 15 to 20 minutes or until crust is golden brown. Serve with Chef Cathy's Green blast Salsa (available at Albertson's). Serve warm with a side salad.

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