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

How to make italian zucchini crescent pie:

Heat 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, 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 the last 10 minutes of baking.) Let stand 10 minutes before serving. Cut into wedges to serve; serve hot.

Recipe categories: Breakfast, Squash, Appetizers.

Rating:

4.3

Average rating: 4.3, total votes: 4

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