ITALIAN ZUCCHINI CRESCENT PIE Recipe
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Ingredients: |
Ingredients: 4 cups thinly sliced unpeeled zucchini 1 cup coarsely chopped onion ½ cup margarine or butter ½ cup chopped fresh parsley or 2 Tbsp. dried parsley flakes ½ tsp. salt ½ tsp. black pepper ¼ tsp. garlic powder ¼ tsp. dried basil ¼ tsp. dried oregano 2 eggs, well beaten 8 oz. shredded cheese (I use mozzarella) 8 oz. can Pillsbury crescent rolls (I use a 9 inch pie crust) 2 tsp. Dijon mustard
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Directions: |
Directions:Heat oven to 375º. In 10 inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in spices and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.
Separate Crescent dough into triangles and place in ungreased pie pan or quiche pan, pressing up the sides to form a crust. (or place unbaked pie shell in pie pan)
Spread crust with mustard. (Our variation…cover the bottom of the crust with sliced pepperoni)
Pour vegetable mixture evenly into crust.
Bake at 375º for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Cut into wedges to serve…serve hot. |
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Number Of
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Number Of
Servings:6 |
Personal
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Personal
Notes: I always had a garden, and some years we were drowning in zucchini! Here is a recipe I discovered, a Pillsbury winner, that I shared with my Nanny (Sadie). She loved it, made it herself and found some variations that she sent on to me.
--Vicky
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