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Italian Zucchini Crescent Pie Recipe

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This recipe for Italian Zucchini Crescent Pie, by , is from Recipes From Granny's Kitchen , 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!

Betty Walters


4 cups thinly sliced zucchini
1 cup chopped onions, thinly sliced
2 tbsp butter
2 tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs
8oz (2 cups) shredded Muenster or Mozzarella cheese
1 8oz can Pillsbury refrigerated crescent rolls
2 tsp prepared mustard

1) In large skillet, over med-high heat, cook zucchini and onions in butter until tender, about 8 minutes
2) Stir in parsley, salt, pepper, garlic powder, basil and oregano
3) In large bowl, combine eggs and cheese; mix well
4) Stir in cooked vegetable mixture

1) Separate dough into 8 triangles
2) Place in ungreased 10 in pie pan; press over bottom and up sides to form crust
3) Firmly press perforations to seal
4) Spread crust with mustard
5) Pour egg mixture evenly into crust-lined pan

Bake at 375 18-22 minutes or until knife inserted near center comes clean
Let stand 10 minutes before serving

**To prevent excessive browning of crust, cover with tin foil during last 10 minutes of baking**

Personal Notes:
Personal Notes:
Page 74
Bake-off Grand Prize Winner
March 1995




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