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Italian Zucchini Crescent Pie

Servings: 6 servings
Author: Ruth

Ingredients

  • 4 cups thinly sliced unpeeled zucchini
  • 1 cup coarsely chopped onion
  • 1/2 cup butter (I substitute about 2 tbsp oil for this)
  • 1/2 cup chopped parsley or 2 tbsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp basil leaves
  • 2 eggs well beaten
  • 8 oz. (2 cups) shredded muenster of mozzarella cheese (I have used cheddar also)
  • oz. can crescent rolls (I just make my own pie dough)
  • 2 tsp prepared mustard

Instructions

  • Heat oven to 375°. In 10 inch skillet, cook zucchini and onion in butter 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 (or just roll out pie dough). Place in ungreased 10" pie pan. Press over bottom and up sides to form crust. Spread crust with mustarrd. Pour vegetable mixture evenly into crust.
  • Bake at 375° for 18-20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Cut into wedges, serve hot.

Notes

We usually double and make 2 pies.