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Italian Zucchini Crescent Pie




Source of Recipe


Internet


List of Ingredients




4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons margarine or 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 Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard



Recipe



Heat oven to 375°F. In large skillet over medium-high heat, cook zucchini

and onions in margarine 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.

Separate dough into 8 triangles. Place in ungreased l0-inch pie pan, 12x8-inch (2-quart) baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. * Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. ** Let stand 10 minutes before serving.
6 servings.
TIPS:

* If using 12x8-inch (2-quart baking dish, separate dough into) 2 long rectangles; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above.

**Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.