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Italian Zucchini Crescent Pie Recipe

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This recipe for Italian Zucchini Crescent Pie is from The Bever 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 cups (1 lb) sliced zucchini
1 cup onions (chopped)
2 tbsp butter
2 tsp dried parsley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp oregano leaves
1/4 tsp basil
8 oz (2 cups) shredded mozzarella cheese
1 (8 oz) can refrigerated crescent dinner rolls
2 tsp prepared mustard
2 beaten eggs

Directions:
Directions:
Preheat oven to 375 degrees.
In a large skillet over medium high heat cook zucchini and onions in butter until tender (about 8 minutes). Stir in parsley, salt, pepper, garlic powder, basil and oregano. In large bowl combine eggs and cheese. Mix well. Stir in cooked zucchini mixture. Separate dough into 8 triangles. Place in ungreased 10 inch pie pan or dish. Press over bottom and sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust lined pan. Bake for 18 to 22 minutes. Let stand 10 minutes before serving.

 

 

 

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