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Zucchini Pie, Swordfish Involtini & Chocolate cream cheese dip


Zucchini Pie

1 crescent roll can for the crust
3 lg zucchini or 4 medium zucchini cut into rounds
1 large sweet onion
12 eggs
1/2 cup heavy cream
1 cup parmigiano cheese
1 mozzarella ball cut into cubes

Saute the onion and zucchini. Mix the eggs with the cheeses and cream. Pour zucchini and onion into the egg mix. Pour mixture into a par baked crust and bake at 350 until done

Swordfish Involtini
6 thinly sliced center cut sword fish pieces

1 cup toasted bread crumbs
1/4 cup raisins
1/4 cup pine nuts
1/4 cup parsley leaves
2 tablespoons olive oil
roll into swordfish and keep closed with toothpicks. Remove toothpicks before serving

tomato puree
calabrese chiles
white wine.
Saute garlic until toasted, add chiles and wine, finally add tomatoes  and basil. Let swordfish simmer in sauce for approximately 10-15 minutes

Chocolate cream cheese dip

2 packs cream cheese (16oz)
2 cups powdered sugar
1 teaspoon vanilla
1 cup dark unsweetened cocoa powder
1/4 cup milk

place ingredients in a bowl and whisk until combined,

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