"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Zucchini Crescent Pie Recipe

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

Contributor:  
Contributor:  
Jillian Woods
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c zucchini, thinly sliced
1 c onion, chopped
2 tbsp parsley flakes
2 tbsp butter or margarine
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp oregano leaves
2 eggs -- beaten
8 oz mozzarella cheese -- shredded (2 cups)
8 oz Pillsbury crescent dinner rolls
2 tsp prepared mustard

Directions:
Directions:
Preheat oven to 375 . In skillet cook zucchini and onions in butter until tender., about 8 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles (SEE NOTE)
Place in ungreased 10-inch pie plate or 12 x 8 baking dish or 11 inch quiche pan; press over bottom and up sides to form crust. Seal
perforations. Spread crust with mustard. Pour vegetable mixture evenly into prepared crust. Bake at 375' for 18 to 22 minutes or till knife inserted near center comes out clean (protect crust if over browning accrues) Let stand 10 minutes before serving.

NOTE: if using 12 x 8 pan, separate dough into 2 rectangles; press over bottom and 1 inch up sides to form crust.

Number Of Servings:
Number Of Servings:
6

 

 

 

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