Italian zucchini crescent pie

Italian zucchini crescent pie

Ingredients/Components

• salt - 1/2 tsp
• butter - 1/2 c
• eggs, well beaten - 2 item
• garlic powder - 1/4 tsp
• pepper - 1/2 tsp
• oregano - 1/4 tsp
• basil - 1/4 tsp
• shredded Mozzarella cheese - 2 c
• coarsely chopped onion - 1 c
• chopped parsley - 1/2 c
• can refrigerated crescent dinner rolls - 1 oz
• Dijon or prepared mustard - 2 tsp
• thinly sliced, unpeeled zucchini - 4 c

How to make italian zucchini crescent pie:

Heat oven to 375°. In 10-inch skillet cook the zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan or 10-inch pie pan. Press dough over bottom and up sides to form crust. Spread with the mustard. Pour vegetables evenly into crust. Pour eggs and cheese over top. Bake at 375° for 18 to 20 minutes or until knife inserted in center comes out clean.

Recipe categories: Breakfast, Squash, Appetizers.