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Zucchini Crescent Pie Recipe

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This recipe for Zucchini Crescent Pie, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Bitterman Kelso
Added: Friday, August 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c. zucchini (thin sliced)
1 c. onion (chopped)
½ c. parsley (chopped) or 2 Tbl. parsley flakes
½ tsp. salt, pepper and garlic powder
¼ tsp. basil and oregano leaves
2 tsp. mustard
2 eggs (beaten)
2 c. Mozzarella cheese (shredded)
1 can crescent rolls

Directions:
Directions:
Sauté zucchini and onion together (until soft not brown) and set aside. Combine eggs and cheese. Stir in zucchini mixture. Separate rolls into 8 triangles and press into ungreased 10” pan to form crust. Spread crust with 2 tsp. mustard and pour vegetable mixture into crust. Bake in preheated 375º oven for 18-20 minutes or until center is set. Cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving.
Tip: if using 8x12” baking dish, separate dough into 2 long rectangles, press over bottom and 1” up sides to form crust.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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