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Italian Zucchini Crescent Pie Recipe

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This recipe for Italian Zucchini Crescent Pie is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups thinly sliced zucchini

1 cups chopped onion

½ cups margarine

½ cup chopped parsley or 2 Tbsp parsley flakes

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

¼ tsp basil

¼ tsp oregano

2 eggs

8 oz (2 cups) shredded mozzarella cheese

1 pkg of cresent rolls

2 tsp mustard
Directions:
Directions:
Cook and stir 4 c. thinly sliced zucchini and 1 c. chopped onion in 1/4 - 1/2 c. margarine for 10 minutes. After the 10 minutes, I tilt the skillet to the side so that whatever remaining butter runs to one side. If you don't, the extra liquid messes up the cooking.



I measure the following spices into a small bowl: 1/2 c. chopped parsley or 2 T. parsley flakes, 1/2 tsp salt, 1/2 tsp. pepper, 1/4 tsp garlic powder, 1/4 tsp. basil, 1/4 tsp oregano leaves. Combine 2 beaten eggs and 8 oz (2 c.) shredded mozzarella cheese. I add the spices to this and stir in the zucchini mixture.



Separate 1 pkg of Crescent rolls into 8 triangles. Place in ungreased 10" pie pan, press over bottom and up sides to form crust. Spread crust with 2 tsp mustard (I don't use this much) I just squirt a little and spread with the back of a spoon over the bottom of the crust. Pour vegetable mixture into crust. Bake 375 degrees for 18-20 min or until center is set

 

 

 

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