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Italian Zucchini Crescent Pie Recipe

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This recipe for Italian Zucchini Crescent Pie is from OUR FAMILY 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup butter
1/2 cup parsley or 2 Tbsp parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 beaten eggs
8 oz. (2 cups) shredded mozzarella cheese or Munster cheese
Directions:
Directions:
Cook thinly sliced zucchini and onions in butter for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil. and oregano. Combine beaten eggs and cheese. Stir the zucchini mixture.
Separate 8 oz. can crescent rolls into 8 triangles. Place in un-greased 10 inch pie pan press over bottom and up sides to form crust. Pour zucchini mixture into crust and bake at 375º F for 18-20 minutes. Cover crust with foil during last 10 minutes. Let stand 10 minutes before serving.
Personal Notes:
Personal Notes:
This recipe was found in Grandma Louis Coan's handwriting. It sounds good and would be delicious during the summer months especially if you grow zucchini in your garden.

 

 

 

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