"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 The TOO good to forget Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Blakeslee
Added: Saturday, December 27, 2008


4 cups zucchini, unpeeled and thinly sliced
1 cup onion, coarsely chopped
1/2 cup margarine or butter
1/2 cup fresh parsley chopped or 2 tbsp dry
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp sweet basil leaves
1/4 tsp oregano leaves
2 eggs, well beaten
2 cup mozzarella cheese, shredded
8 oz can Pillsbury crescent dinner rolls
2 tsp dijon mustard

Heat oven to 375F. In 10" skillet, cook zucchini and onion in margarine until tender (~10-15 minutes). Stir in parsley and seasoning. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into triangles. Place in ungreased 11" quiche pan or 10" pie pan or 12x8 baking dish. Press rolls over bottom and up sides to form a crust. Pour vegetable mixture into crust. Cook 18-20 minutes or until knife inserted near center comes out clean. Cover crust with foil during last 10 minutes of baking. Let stand 10 minutes. Serve.




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