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Italian zucchini crescent pie

Italian zucchini crescent pie
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • oleo - 1/2 c
  • beaten eggs - 2 item
  • garlic powder - 1/4 tsp
  • chopped onion - 1 c
  • oregano - 1/4 tsp
  • basil - 1/2 tsp
  • salt and pepper - 1 item
  • parsley - 2 tsp
  • Mozzarella cheese - 8 oz
  • zucchini - 4 c
  • yellow mustard - 2 tsp
  • Pillsbury refrigerator crescent rolls - 8 oz

How to make italian zucchini crescent pie:

Cook zucchini, onion and oleo for 10 minutes. Stir in parsley, salt, pepper, garlic, basil and oregano. Combine eggs and grated cheese. Stir in zucchini mixture. Separate crescent rolls into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with 2 teaspoons of yellow mustard. Pour vegetable mixture into crust. Bake in 375° oven for 18 to 20 minutes or until center is set.

Recipe categories: Breakfast, Squash, Appetizers.

Rating:
Italian zucchini crescent pie
3.2
Average rating: 3.2 of 5, total votes: 5
Cook. Time: PT1H
Total Time: PT1H


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Related ingredients:
sugar, eggs, packed brown sugar, salt, eggs, beaten
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