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Italian Zucchini Crescent Pie Recipe


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     Italian Zucchini Crescent Pie

Category   Entrees - Maindishes
Sub Category   None

4 C. thinly sliced zucchini
1/4 tsp. garlic powder
1 C. chopped onion
1/4 tsp. basil
1/4 C. margarine or olive oil
1/4 tsp. oregano
1/2 C. chopped parsley or 2 Tbsp. parsley flakes
2 eggs, beaten
1/2 tsp. salt
2 C. shredded mild cheese
1/2 tsp. pepper
2 tsp. dijon mustard
1 8 oz. Package refrigerated crescent rolls

Cook and stir zucchini and onion in margarine or olive oil for about 10 minutes, until vegetables are softened. Stir in herbs and seasonings. Combine eggs and shredded cheese, stir zucchini mixture into eggs and cheese. Separate crescent rolls and place in ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard and pour vegetable mixture into crust. Bake in preheated 375o oven for 18-20 minutes or until set. Cover crust with foil during last 10 minutes of baking. Let stand 10 minutes to further set before serving.
I usually double this recipe and make it in a 13 x 9 inch pan. For this, I use 6 eggs and increase the cheese but do not double it. Instead of crescent rolls you can use any biscuit dough, rolled to form a thin crust.

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