Italian Zucchini Crescent Pie
Serves: 6-8 helpings
Bake Time: 22 minutes
2 tbsp butter or margarine
4 cups thinly sliced zucchini rounds
1 cup chopped onions
2 tbsp dried or fresh chopped parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can refrigerated crescent rolls
2 tsp yellow mustard
Heat oven to 375 degrees. In a 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6-8 minutes, stirring occasionally until tender. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
In a large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into eight 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 18-22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last ten minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Thanks to Jaquie Tapping for this yummy recipe!
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