Italian Crescent Zucchini Pie

Italian Crescent Zucchini Pie

By:
Community Classics .
Edited on May 06, 2008

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

Ingredients

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

Directions

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.


Baker's Comments

Show Us How You Made It

    close

    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now