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Italian zucchini crescent pie

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Ingredients/Components

salt - 1/2 tsp
butter - 1/4 c
eggs, beaten - 2 item
garlic powder - 1/4 tsp
pepper - 1/2 tsp
mustard - 2 tsp
basil - 1/4 tsp
crescent rolls - 1 item
onion, chopped - 1 c
mozzarella cheese - 8 oz
oregano leaves - 1/4 tsp
zucchini, thinly sliced - 4 c
parsley, chopped or 2 Tbsp - 1/2 c

How to make italian zucchini crescent pie:

Cook zucchini and onion in 1/4 c. butter, for 10 minutes. Add chopped parsley, salt, pepper, garlic powder, basil and oregano leaves. Combine 2 beaten eggs and 8 oz. mozzarella cheese (in another bowl).

Line ungreased pie pan with crescent rolls, spread mustard over crust. Add cooked mixture and cheese mixture, pour into pie pan.

Bake in preheated oven at 375° for 18 to 20 minutes or until center is set. May want to cover crust with foil for last 10 minutes of baking. Cool for 10 minutes.

Recipe categories: Breakfast, Squash, Appetizers.

Rating:

4.4

Average rating: 4.4, total votes: 5

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