Italian zucchini crescent pie

Italian zucchini crescent pie

Ingredients/Components

• salt - 1/2 tsp
• oleo - 1/4 c
• beaten eggs - 2 item
• garlic powder - 1/4 tsp
• pepper - 1/2 tsp
• chopped onion - 1 c
• prepared mustard - 2 tsp
• oregano - 1/4 tsp
• thinly sliced zucchini - 4 c
• 2 c - 8 oz
• sweet basil - 1/4 tsp
• chopped parsley or 2 Tbsp - 1/2 c
• can crescent dinner rolls - 8 oz

How to make italian zucchini crescent pie:

Melt oleo and saute zucchini and onion. Stir in parsley, basil, oregano, salt, pepper and garlic powder. Combine eggs and cheese. Stir into zucchini mixture.

Press crescent rolls into ungreased 10-inch pie pan, forming a crust. Spread mustard onto the crust. Pour zucchini mixture into crust. Bake in preheated 375° oven for 18 to 20 minutes or until center is set. (It may be necessary to cover edges with foil during the last few minutes of baking.) Let stand 10 minutes before serving.

Recipe categories: Breakfast, Squash, Appetizers.