Italian Zucchini Crescent Pie
From slogan 14 years agoIngredients
- 4 cups thinly sliced unpeeled zuchinni shopping list
- 1 cup coarsly chopped onion shopping list
- 1/2 cup margarine (I use a little less) shopping list
- 1/2 cup chopped parsley or 2 tbls parsley flakes shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp black pepper shopping list
- 1/4 tsp garlic powder shopping list
- 1/4 tsp oregano leaves shopping list
- 2 eggs well beaten shopping list
- 1/4 tsp basil leaves shopping list
- 8 oz (2 cups) shredded muester or mozzarella cheese shopping list
- 8 oz can Pillsbury refrigerated quick Crescent dinner rolls (or other brand) shopping list
- 2 tsp brown mustard shopping list
How to make it
- Heat oven to 375 degrees
- in a 10 inch skillet, cook zuchinni and onion in margarine until tender (about 10 minutes)
- Stir in seasonings
- In large bowl, blend eggs and cheese
- Stir in vegetable mixture (I drained off some of the margarine first)
- Separate dough into 8 triangles
- Place in ungreased 11 in quiche pan, 10 in pie plate or 12x8 inch baking dish
- Press over bottom and up the sides of the pan to form crust
- Spread crust with mustard
- Pour vegetable mixture evenly onto crust
- Bake at 375 for 18 to 20 minutes or until knife inserted comes out clean
- If crust becomes too brown cover with foil during last 10 minutes of baking
- Let stand 10 minutes before serving
- Cut into wedges to serve hot
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