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Zucchini Cresent Pie Recipe

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This recipe for Zucchini Cresent Pie, by , is from The Prince of Peace Lutheran Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jan Spillane


$ C. Zucchini, thinly sliced
1 C. Onion, chopped
1/2 C Butter
1/2 tsp. Garlic Powder
1/2 tsp. Oregano
1/2 tsp. Dill
1/2 tsp. Lawry's Seasoning Salt
3/4 tsp. Lemon Pepper
1/2 tsp Parsley Flakes
2 Eggs, beaten
8 oz Mozzarella Cheese, shredded
8 oz. Can Cresent rolls
2 tsp.Dry Mustard

Separate 8 oz can crescent rolls and line a deep dish pie plate with them, pressing over sides and bottom. Sprinkle dry mustard over crust. Set aside. Cook and stir zucchini and onion in butter for 10 min.on medium heat. Add all seasonings to zucchini mixture. Combine eggs and cheese in small bowl. Remove zucchini mixture from heat and add the eggs-cheese mixture. Pour zucchini-egg-cheese mixture over crust. Bake in a preheated 375 degree oven for 18-20 min. May cover crust with foil last 5 min. if browning too fast. Let stand 5-10 min. before serving.




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