"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Crescent Pie Recipe

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This recipe for Zucchini Crescent Pie, by , is from Suwanee Ward Cookbook, 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!

Sarah Little


4 c. Zucchini, unpeeled, thin sliced
1 c. Onion, coarsely chopped
1/4 c. Butter
2 tbsp. Dried Parsley
1/2 tsp. Salt
Dash of Pepper
1/4 tsp. Basil
1/4 tsp. Oregano
1/4 tsp. Garlic Powder
2 eggs, well beaten
2 c. Shredded Cheese

8 oz. Can Crescent Rolls
2 tsp. Mustard

Preheat oven to 375. In skillet, cook zucchini and onion with butter for about 10 minutes. Stir in parsley and seasonings. In a large bowl blend eggs and cheese, stir in vegetable mixture.

Place crescent dough in 10 inch pie plate. Press over bottom and up the sides. Spread crust with mustard. Pour vegetable mixture evenly into the crust.

Bake for 20 minutes or until a knife comes out clean. Let stand 10 minutes before serving.




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