"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

italian Zucchini Crescent Pie Recipe

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

Contributor:  
Contributor:  
Della Kimberling
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c thinly sliced unpeeled zucchini, 1 c coarsely chopped onion, 1/2 c butter, 1/2 c chopped parsley or 2 Tbsp dry, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp sweet basil leaves, 1/4 tsp oregano leaves, 2 well beaten eggs, 8 oz shredded muenster or mozzarella cheese, 1 8 oz can crescent dinner rolls, 1 tsp dijon mustard.

Directions:
Directions:
Preheat oven 375. Saute zucchini and onion in butter until tender. Stir in parsley and seasonings. Blend eggs and cheese. Stir in vegetable mixture. Place dough in ungreased quiche pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake 18-20 minutes or until knife comes clean. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Judy Stoeber Crawley shared this recipe. She was the school cook for Center for many years and a great one.

 

 

 

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