Italian Zucchini Crescent Pie

By RossanaV

Ingredients

• 4 c thinly sliced, unpeeled zucchini
• 1 c coarsely chopped onion
• 1/2 cup butter
• 1/2 cup chopped parsley or 2 T parsley flakes
• 1/2 t. salt
• 1/2 t. pepper
• 1/4 t. each of garlic powder, basil and oregano
• 2 eggs, beaten
• 8 oz. (2 cups) shredded muenster or mozzarella cheese
• 1 8oz. can crescent dinner rolls
• 2 t dijon mustard

Details

Servings 6
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Heat oven to 375F. In 10" skillet, cook zucchini and onion in butter until tender. About 10 mins. Stir in parsley and seasonings.

In large bowl blend eggs and cheese. Stir in veggie mix. Separate dough into 8 triangles. Place in ungreased 11" quiche pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mix evenly into crust.

Bake at 375F for 18-20 mins. or until knife comes out clean. Let stand 10 mins. before serving.