Zucchini Crescent Pie

Name: Zucchini Crescent Pie
Ingredients: 4 c. thinly sliced unpeeled zucchini; 1 c. coarsely chopped onion; 1/2 c. margarine; 1/2 c. chopped parsley or 2 Tbsp. parsley flakes; 1/2 tsp. salt; pepper; 1/4 tsp. garlic powder; sweet basil leaves; oregano leaves; 2 eggs, well beaten; 8 oz. shredded Muenster or Mozzarella cheese; 8 oz. Pillsbury quick crescent dinner rolls; 2 tsp. Dijon or pure prepared mustard

13 ingredients

9 steps

Ingredients

4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. margarine
1/2 c. chopped parsley or 2 Tbsp. parsley flakes
1/2 tsp. salt
pepper
1/4 tsp. garlic powder
sweet basil leaves
oregano leaves
2 eggs, well beaten
8 oz. shredded Muenster or Mozzarella cheese
8 oz. Pillsbury quick crescent dinner rolls
2 tsp. Dijon or pure prepared mustard

Directions

1

Heat oven to 375°.
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

Separate dough into 8 triangles. Place in an ungreased quiche pan or a 10-inch pie pan.
6

Press over bottom and up sides to form crust.
7

Spread mustard on crust and pour vegetable mixture evenly onto crust.
8

Bake for 18 to 20 minutes or until knife comes out clean.
9

Makes 6 servings.