Zucchini Crescent Pie

13 ingredients
11 steps

Ingredients

  • 4 c. zucchini, unpeeled and sliced thin
  • 2 Tbsp. parsley flakes
  • 2 tsp. Dijon or prepared mustard
  • 1 (8 oz.) can refrigerated crescent rolls
  • 1 (8 oz.) pkg. Mozzarella cheese, shredded
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sweet basil leaves
  • 1/4 tsp. oregano
  • 1 c. onion, chopped
  • 2 eggs, well beaten
  • 1/2 c. margarine or butter

Directions

  1. 1
    In a 10-inch skillet, cook zucchini and onion in margarine until tender.
  2. 2
    Drain.
  3. 3
    Stir in parsley and spices.
  4. 4
    In a large bowl, blend eggs and cheese.
  5. 5
    Stir in vegetable mixture.
  6. 6
    Separate dough into 8 triangles.
  7. 7
    Place in ungreased 10-inch pie pan, pressing over bottom and up sides to form crust.
  8. 8
    Spread mustard onto crust.
  9. 9
    Pour egg-vegetable mixture evenly into crust.
  10. 10
    Bake at 375° for 18 to 20 minutes or until knife inserted near center comes out clean.
  11. 11
    Let stand 10 minutes before cutting into wedges. Serves 6.

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