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Zucchini Crescent Pie Recipe

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

Contributor:  
Contributor:  
Den & Jennifer Mellott
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c. zucchini, sliced somewhat thin
1 c. chopped onion
1/4 to 1/2 c. butter
1/2 c. fresh parsley or (2 Tbsp. dry flakes)
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. sweet basil
1/4 tsp. oregano +
2 large eggs, well beaten
8 oz. (2 c.) shredded Mozzarella cheese
8 oz. can refrigerated crescent rolls or 1 (8oz) and 1 (4oz) depending on size of pie plate

Directions:
Directions:
Cook zucchini and onion in butter 2 minutes. Stir in parsley and seasoning. In large bowl, blend beaten eggs and cheese. Stir in vegetable mixture. Spread crust into pie plate to form shell. Spread mustard over crust. Pour in filling. Bake at 350 for 20 minutes or until knife comes out clean. Allow to rest a few minutes before cutting.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min.

 

 

 

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