Italian Zucchini Crescent Pie
List of Ingredients
4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/4 c. butter
In skillet cook zucchini, butter, and onion until tender, about 10 minutes. Remove from heat and stir in:
1/2 c. chopped fresh parsley or 2 T. flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
Recipe
In large bowl blend 2 well beaten eggs and 2 cups shredded Muenster or mozzarella cheese. Stir into vegetable mixture. Separate 1 (8 oz.) crescent dinner rolls into 8 triangles. Place in ungreased 11-inch quiche or 10-inch pie pan, pressing over bottom and up sides to form crust. Spread crust with 2 teaspoons Dijon mustard. Pour vegetable mixture evenly over crust. Bake at 375 for 18-20 minutes or until knife comes out clean. Let stand 10 minutes before serving.
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