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Italian Zucchini Crescent Pie


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  • 4 c thinly sliced Zucchini
  • 1 c chopped onions
  • 2 tbsp margarine or butter
  • 2 tbsp dried parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil leaves
  • 1/4 tsp dried oregano leaves
  • 2 eggs, well beaten
  • 8 oz (2 cups) shredded muenster or mozzarella cheese
  • 1 8oz can crescent dinner rolls
  • 2 tsp mustard



Step 1

Heat oven to 375 degrees. In large skillet over medium-high heat, cook zucchini and onions in butter until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil, oregano. In large bowl, combine eggs and cheese, mix well. Stir in cooked vegetable mixture.
Separate dough into 8 triangles. Place in ungreased 10" pie pan, press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust w/ mustard. Pour egg mixture evenly into crust-lined pan.
Bake at 375 for 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Cover edge of crust w/ foil last 10 minutes if necessary to prevent excessive browning.

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