Italian Zucchini Crescent Pie
Ingredients
- 4 C thinly sliced unpeeled zucchini
- 1 C coarsely chopped onion
- 1/2 C margarine or butter
- 1/2 T C chopped parsley 2dried
- 1/2 tsp salt
- 8 oz shredded mozzarella 2 C
- 8 oz can Crescent rolls
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp basil
- 1/4 tsp oregano
- 2 eggs well-beaten
- 2 tsp dijon or prepared mustard
Instructions
-
Heat oven to 375°. In 10" skillet, cook zucchini and onion in mar. gill tender (10 min.). Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in veg. mixture. Separate dough into 8 triangles. Place in ungreased 11" quiche pan, 10" pie pan or 8x12" baking dish; press over bottom and up sides to form crust. Spread crust with mustard. Pour veg. mixture evenly into crust. Bake at 375° for 18-20 min or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 min) Let stand 10 min before serving. Serves 6.
