"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Zucchini Crescent Pie Recipe

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This recipe for Italian Zucchini Crescent Pie, by , is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Whitley
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons Margarine or Butter
4 Cups Thinly Sliced Zucchini
2 Medium Onions, Chopped
2 Tablespoons Dried Parsley Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Dried Basil Leaves
1/4 Teaspoon Dried Oregano Leaves
2 Eggs
8 Ounces Shredded Mozzarella Cheese
1 Can (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls
2 Teaspoons Prepared Mustard

Directions:
Directions:
Heat oven to 375. Melt margarine or butter in 12-inch skillet over medium-high heat until hot. Add zucchini and onions; cook 7 to 9 minutes, stirring frequently, until tender. Stir in parsley flakes, salt, garlic powder, basil, oregano and pepper.

In large bowl, mix egg mixture and cheese. Stir in cooked vegetable mixture.

Separate dough into 8 triangles. In ungreased 10-inch glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal. Spread mustard over bottom of crust. Pour egg mixture evenly into crust-lined plate.

Bake 25 to 30 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Let pie stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you don't have mozzarella cheese, I have used a colby/monterey jack cheese and it was good.

 

 

 

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