Zucchini Crescent Pie

Name: Zucchini Crescent Pie
Ingredients: 4 cups thinly sliced zucchini, unpeeled; 1 cup coarsely chopped onion; 1/4 cup margarine or 1/4 cup butter; 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 2 eggs, well beaten; 2 cups shredded mozzarella cheese; 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls; 2 teaspoons Dijon mustard

13 ingredients

10 steps

Ingredients

4 cups thinly sliced zucchini, unpeeled
1 cup coarsely chopped onion
1/4 cup margarine or 1/4 cup butter
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Directions

1

Preheat oven to 375F degrees.
2

In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
3

Stir in parsley and seasonings.
4

In a large bowl, blend eggs and cheese; stir in vegetable mixture.
5

Substitute muenster cheese for the mozzarella if you wish.
6

Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
7

Press dough over bottom and up sides to form crust; spread crust with mustard.
8

Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
9

If crust becomes too brown, cover with foil during last 10 minutes of baking.
10

Let stand for 10 minutes before cutting into wedges to serve.