Italian Zucchini Crescent Pie

This meal is ready in less than 30 minutes!

Prep Time: 30 min (Ready in 55 min )
Makes: 6 servings Nutrition Information

Whether you have a bounty of zucchini from your garden or you pick up a
few from the supermarket, this savory pie is a winner!

2 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard

Heat oven to 375 F. Melt butter in 12-inch skillet over
medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until
tender, stirring occasionally. Stir in parsley flakes, salt, pepper,
garlic powder, basil and oregano.
In large bowl, combine eggs and cheese; mix well. Add cooked
vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch pie
pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press
over bottom and up sides to form crust. Firmly press perforations to
seal. Spread crust with mustard. Pour egg mixture evenly into
crust-lined pan.
Bake at 375 F. for 18 to 22 minutes or until knife inserted near
center comes out clean. If necessary, cover edge of crust with strips
of foil during last 10 minutes of baking to prevent excessive browning.
Let stand 10 minutes before serving.

Millicent (Caplan) Nathan
Boca Raton, FL
Bake-Off 29 (Miami, 1980)
$40,000 Grand Prize

Source: <http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=12405>



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