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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
8 oz - 2 c
coarsely chopped onion - 1 c
black pepper - 1/4 tsp
chopped parsley or 2 Tbsp - 1/2 c
oregano leaves - 1/4 tsp
can refrigerated crescent dinner rolls - 8 oz
Dijon or prepared mustard - 2 tsp
sweet basil leaves - 1/4 tsp
thinly sliced, unpeeled zucchini I peel it - 4 c

How to make italian zucchini crescent pie:

Preheat oven to 375°. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.

Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan or a 10-inch pie 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 to 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes.) Let stand 10 minutes before serving. Cut into wedges and serve hot. Serves 6 to 8.

Note: If using 12 x 18-inch baking dish, separate dough into 2 long rectangles. Press over bottom and 1-inch up sides to form crust. To reheat, cover loosely with foil. Heat at 375° for 12 to 15 minutes. Serve with salad for a luncheon or supper.

Recipe categories: Breakfast, Squash, Appetizers.

Rating:

3.3

Average rating: 3.3, total votes: 4

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sugar, cinnamon, eggs, milk, raisins