Italian Zucchini Crescent Pie
Source of Recipe
friend
List of Ingredients
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons butter
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz (2 cups) shredded mozzarella cheese
1 (8 oz) can crescent dinner rollsRecipe
Heat oven to 375 degrees F. In large skillet over medium-high heat, cook zucchini and onions in butter until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil, and oregano. In large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture. Unroll dough into 2 long rectangles. Press over bottom and up sides of a 12 x 8" baking dish. Firmly press perforations to seal. Pour egg mixture evenly into crust-lined pan. Bake at 375 for 25 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
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