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Italian Zucchini Crescent Pie Recipe

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

Contributor:  
Contributor:  
Cindy Pittenger
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup margarine
1/2 teaspoon sweet basil
2 eggs, well beaten
8 oz. (2cups) shredded mozzarella cheese
8 oz. package Pillsbury Crescent Rolls

Directions:
Directions:
Preheat oven 350. In skillet cook zucchini and onion in margarine until tender, about 10 minutes. Stir in basil. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough and spread in ungreased pie pan. Press over bottom of pan and up sides to form crust. Pour vegetable mixture evenly into crust.
Bake at 350 for 40 minutes, or until knife in center comes out clean. Watch crust. If it begins to turn brown, cover with foil for remainder of baking time.

 

 

 

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