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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Zucchini Crescent Pie Recipe

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This recipe for Zucchini Crescent Pie is from Too Blondes in the Kitchen, 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 pkg. (8oz) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise & quartered
1/2 C. chopped onion
1/4 C. butter, cubed
2 tsp. minced fresh parsley (I use dry)
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp pepper
1/4 tsp. dried oregano
2 eggs, lightly beaten
2 C. shredded part-skim mozzarella cheese
3/4 C. fully cooked ham, cubed
1 medium roma tomato, thinly sliced
Directions:
Directions:

Separate crescent dough into eight triangles; place in 9" pie plate with points toward center. Press onto the bottom & sides to form crest, seal seams. Bake at 375º for 5 min. or until browned. In a skillet, saute zucchini & onion in butter. Stir in seasonings. Spoon into crust. Combine eggs, cheese & ham; pour over zucchini mixture. Top with tomato slices. Bake 375º 25 min., or until knife comes out clean. Let stand 5 min.

 

 

 

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