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Italian Zucchini Crescent Pie Recipe

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This recipe for Italian Zucchini Crescent Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups thinly sliced, unpeeled zucchini
1 onion, chopped
1/2 cup butter
1/2 cup chopped parsley
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. oregano leaves
2 eggs, well beaten
8 ounces shredded Muenster or mozzarella cheese
1 (8-oz) can refrigerated crescent dinner rolls
2 tsp. Dijon mustard
Directions:
Directions:
Cook zucchini and onion in butter in 10-inch skillet until tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano.
In a large bowl blend eggs and cheese. Stir in vegetable mixture.

Separate dough into 8 triangles. Place in an ungreased 11-inch quiche pan or 12x8 inch baking dish. Press over bottom and up sides to form a crust. Spread crust with Dijon mustard. Pour vegetable mixture evenly into crust.

Bake at 375º 18 to 20 minutes or until knife inserted near center comes out clean.

Let stand 10 minutes before serving. Cut into wedges to serve.
Personal Notes:
Personal Notes:
This was a Pillsbury bake-off winner over 25 years ago. Good then and still good today.

 

 

 

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