Italian Crescent Zucchini Pie

Italian Crescent Zucchini Pie

Community Classics .
Edited on May 06, 2008

When zucchini time comes this is a good use for them.


4 cups thinly sliced zucchini
1 cup coarsely chopped onion
1/2 cup butter
1/4 cup fresh parsley or 2 Tbls dry
salt, pepper, garlic powder and oregano to taste
2 eggs beaten
2 cups shredded Mozzarella
80z can crescent rolls
2 tsp dijon mustard


Preheat oven to 375.
In skillet cook onion and zucchini in the butter until tender. Remove from heat. Stir in the parsley and seasonings.
In a bowl blend the eggs and cheese. Stir into the vegetable mixture.
Separate the rolls and form a crust in 10 inch pie pan or 11 inch quiche pan. Sealing the seams, brush the crust with the dijon mustard. Pour the vegetables evenly into crust.
Bake 18-20 minutes or until knife inserted comes out clean.(If crust becomes to brown cover with foil the last 10 minutes.)
Let stand 10 minutes before cutting. Serves 6

Not a NESTLÉ®-tested recipe.

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