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Italian Zucchini Crescent Pie Recipe

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

Abigal McBride Pellegrini
Added: Sunday, August 9, 2009


4 Cups thinly sliced, unpeeled zucchini
1 Cup coarsely chopped onion
1/4 Cup butter
1/2 Cup chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
2 eggs
8 oz. (2 Cups) shredded natural Muenster or Mozzarella cheese
8 oz. can Pillsbury Quick Crescent Dinner Rolls
2 tsp. Dijon mustard

Heat Oven to 375
In 10" skillet, cook zucchini and onion in butter until tender, about 10 minutes. Discard about 1/3 Cup of excess broth. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 11" quiche, or 10" pie pan or 12"x18" baking dish: press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 for 18-20 minutes or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during the last 10 minutes of baking. Let stand 10 minutes before serving.

To reheat: cover loosely with foil, heat at 375 for 12-15min.

Personal Notes:
Personal Notes:
This was brought to us by a church friend right after Max was born - we were VERY impressed. This is a super yummy pie. Lots of ingredients but very easy to assemble. The part about discarding the excess broth is important. You have to wait a bit after putting the zucchini in a bowl for the broth to appear.

It's always nice to have another way to use that zucchini from the garden!




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