Italian Zucchini Cresent Pie

judy base


Quick and Easy.


☆☆☆☆☆ 0 votes

6 individual servings
45 Min
25 Min


  • 4 c
    thinly sliced zucchini
  • 1 c
    chopped onions
  • 2 Tbsp
    margarine or butter
  • 2 Tbsp
    dried parsley
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    dried basil leaves
  • 1/4 tsp
    dried oregano
  • 2
    eggs, well beaten
  • 8 oz
    or (2) cups shredded cheese, muenster, mozzeralla, or cheddar
  • 1 can(s)
    8 oz. refrigerated crescent dinner rolls
  • 2 tsp
    prepared mustard

How to Make Italian Zucchini Cresent Pie


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