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Italian zucchini crescent pie

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Ingredients/Components

salt - 1/2 tsp
margarine or butter - 1/2 c
eggs, well beaten - 2 item
garlic powder - 1/4 tsp
pepper - 1/2 tsp
2 c - 8 oz
sweet basil - 1/4 tsp
coarsely chopped onions - 1 c
chopped parsley or 2 Tbsp - 1/2 c
oregano leaves - 1/4 tsp
Dijon or prepared mustard - 2 tsp
can Pillsbury quick crescent dinner rolls - 1 oz
thinly sliced, unpeeled zucchini - 4 c

How to make italian zucchini crescent pie:

Heat oven to 375°. In a 10-inch skillet, cook zucchini and onions in margarine until tender. Stir in parsley and seasoning.

In a large bowl, blend eggs and cheese. Stir in vegetable mixture.

Separate dough into triangles. Place in ungreased 11-inch quiche pan or 12 x 8-inch baking dish. Press over bottom and up sides to form crust. Spread crust with mustard.

Pour vegetable mixture evenly into crust. Bake at 375° for 18 or 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Recipe categories: Breakfast, Squash, Appetizers.

Rating:

4.3

Average rating: 4.3, total votes: 3

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