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This recipe for ITALIAN ZUCCHINI CRESCENT PIE, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Myrna Karnold
Added: Saturday, July 26, 2008


4 cups finely sliced zucchini
1 cup onion
1/4 cup oleo
1 cup chopped parsley or 2 tablespoons flakes
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 eggs (beaten)
2 cups grated mozzarella cheese
1 8-ounce can crescent rolls cut into 8 triangles
2 teaspoon mustard

Cook and stir zucchini and onion in oleo for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine 2 beaten eggs and mozzarella cheese. Stir into zucchini mixture. Separate 8-ounce can of quick crescent rolls into 8 triangles. Place in ungreased 10" pie pan. Press over bottom and up sides to form a crust. Spread crust with mustard. Pour vegetable mixture into crust.

Bake at 375 for 18-20 minutes. Cover crust with foil the last 10 minutes of baking. Let stand 10 minutes before serving.




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