italian zucchini cresent pie

Name: Italian Zucchini Cresent Pie
Prep time: 45 min
Cook time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 4 cup(s) thinly sliced zucchini; 1 cup(s) chopped onions; 2 tablespoon(s) margarine or butter; 2 tablespoon(s) dried parsley; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) dried basil leaves; 1/4 teaspoon(s) dried oregano; 2 - eggs, well beaten; 8 ounce(s) or (2) cups shredded cheese, muenster, mozzeralla, or cheddar; 1 can(s) 8 oz. refrigerated crescent dinner rolls; 2 teaspoon(s) prepared mustard

18 Pinches 1 Photo

judy base

Lincoln, KS

Updated on Aug 31, 2014

Quick and Easy.

Rate

prep time 45 Min

cook time 25 Min

method Bake

yield 6 individual servings

Ingredients

4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons margarine or butter
2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano
2 - eggs, well beaten
8 ounces or (2) cups shredded cheese, muenster, mozzeralla, or cheddar
1 can 8 oz. refrigerated crescent dinner rolls
2 teaspoons prepared mustard

How To Make italian zucchini cresent pie

Step 1

Heat oven to 375 degrees. In large skillet over medium high heat, cook zucchini and onions in margarine until tender. stir in parsley, salt, pepper, garlic powder, basil ad oregano.

Step 2

In large bowl combine eggs and cheese, mix well. Stir in cooked vegetable mixture.
Step 3

Separate dough into 8 triangles. Place in ungreased 10 in pie plate, 12 x 8 (2 quart baking dish or 11 inch quiche pan, press over bottom and up sides to form crust. Firmly press perforations together to seal. Spread crust with mustard. Pour egg mixture evenly into crusted pan.
Step 4

Bake at 375 degrees for 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
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