Zucchini crescent pie

Zucchini crescent pie

Recipe from Linda Warner of Kentucky


4 cups thinly sliced, unpeeled zucchini

1 cup coarsely chopped onion

1/2 cup margarine

1/2 cup chopped parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 tsp. garlic powder

1/4 tsp. sweet basil leaves

1/4 tsp. oregano

2 eggs, well beaten

8 oz. (2 cups) shredded Muenster or mozzarella cheese

8 oz. refrigerated crescent rolls

2 tsp. Dijon or pure prepared mustard


Heat oven to 375 degrees. In a 10" skillet cook zucchini and onion in margarine until tender, about 10 minutes.  Stir in parsley and seasonings. In a large bowl, blend eggs and cheese.
Stir in vegetable mixture.  Separate dough into 8 triangles. Place in ungreased 11" quiche pan, 10" pie pan or 12x8" baking dish.  Press over bottom and up sides to form a crust. Spread crust with mustard.  Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18-20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown cover with foil during the last 10 minutes). Let stand 10 minutes before serving. Cut into wedges to serve, serve hot. Makes 6 servings.

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