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Zucchini Crescent Pie Recipe

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This recipe for Zucchini Crescent Pie is from The Antelope Trails Elementary School Cookbook Project, 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:  
1 package (8 oz.) refrigerated crescent rolls
2 medium zucchini, sliced and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 tsp. minced fresh parsley
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 eggs, lightly beaten
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium tomato, thinly sliced

Directions:
Directions:
1. Separate crescent dough into eight triangles; place in a greased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375º for 5 - 8 minutes or until lightly browned.

2. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust.
Combine eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.

3. Bake at 375º for 20 - 25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.

Personal Notes:
Personal Notes:
Delicious!

 

 

 

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