Italian Zucchini Crescent Pie

Course Main Dish, Vegetable


  • 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


  1. 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.
italian zucchini crescent pie recipe
Italian Zucchini Crescent Pie Recipe