Italian Zucchini Crescent Pie  

Makes six servings


2 tablespoons margarine or butter

4 cups of thinly sliced fresh zucchini

1 cup chopped onion

4 tablespoons fresh parsley

½ teaspoon pepper

1 clove garlic chopped

½ teaspoon fresh basil

½ teaspoon fresh oregano

2 eggs, well beaten

2 cups shredded mozzarella cheese

1 can Pillsbury refrigerated quick crescent dinner rolls

2 teaspoons prepared mustard


Preheat the oven to 375 degrees. Melt the margarine in a 10 inch skillet over medium heat. Add the zucchini and onion; cook for about 8 minutes or until tender. Stir in the parsley, salt, pepper, garlic, basil and oregano. Combine the eggs and cheese into a large bowl, mix well. Stir in the cooked vegetable mixture.

Separate the crescent dough into 8 triangles. Place in an ungreased 10 inch pie plate, 12×8 inch baking dish or 11 inch quiche dish; press over the bottom and up the sides to form a crust. Firmly press the perforations together to seal. Spread the mustard over the crust and evenly pour in the egg mixture. Bake for 18-22 minutes or until knife inserted near the center comes out clean. If necessary, cover the crust with foil during the last 10 min of baking to prevent excessive browning. Let the pie stand for 10 minutes before serving.