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italian zucchini crescent pie

(1 rating)
Recipe by
Jessica Mills
Dover, DE

I got this recipe from my mom she found it on another web site and we decided to try it and Omg it was soo yummy good even my hubby who is a picky eater at times loved it . this recipe is super yummy and oh so easy to make :)

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 25 Min
method Convection Oven

Ingredients For italian zucchini crescent pie

  • 2 Tbsp
  • 4 c
    thinly sliced zucchini
  • 1 c
    chopped onions
  • 2 Tbsp
    dried parsley flakes
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    dried basil leaves
  • 1/4 tsp
    dried oregano leaves
  • 2
    eggs well beaten
  • 2 c
    shredded mozzarella cheese
  • 1 can
    ( 8oz) refrigerated crescent dinner rolls
  • 2 tsp
    yellow mustard

How To Make italian zucchini crescent pie

  • 1
    heat oven to 375 degrees . in a 12-inch skillet melt butter over a medium heat heat . add zucchini and onions; cook 6 to 8 minutes, stirring occasionally , until tender stir in parsley flakes salt , pepper, garlic powder, basil , and oregano .
  • 2
    In a large bowl mix eggs and cheese add cooked vegetables mixture stir gently to mix .
  • 3
    Separate dough into 8 triangles. place in ungreased 10-inch glass pie plate , ( you can also use an 12x8-inch ( 2 quart) glass baking dish or a 11-inch quiche pan as well .) press over bottom and upsides to form crust firmly press perforations to seal . spread crust with mustard pour egg mixture evenly into crust lined pie plate .
  • 4
    bake 18 to 25 minutes or until knife inserted near center comes out clean . if necessary cover edge of crust with stripes of foil during last 10 minutes of baking to prevent excessive browning let stand 10 minutes before serving . enjoy :)

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