Italian Zucchini Crescent Pie

By pattiaroberts

This one can double as a main dish!

Ingredients

• 2 tablespoons butter or margarine
• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic poweder
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 2 eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese (8oz.)
• 1 can (8oz.) Pillsbury refrigerated crescent dinner rolls
• 2 teaspoons yellow mustard

Details

Servings 6
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

1. Heat oven to 375. In a 12 in. skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basit and oregano.
2. In a large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. place in ungreased 10-inch pie pan, 12x8-in (2qt.) glass baking dish or 11in. 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-linted pan.
4. Bake 22 to 25 minutes or until knife inserted near center coes 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.