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Posted by nommie - August 11, 2004 04:48 AM
I got this off another BB. Sounded good for this time of year. If anyone makes it let me know how it turns out!
Zucchini Crescent Pie
Yield: 6 to 8 servings
Who can ever have enough recipes for zucchini? This one is easy, delicious, and highly recommended.
3 tablespoons margarine or butter
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley or 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, beaten
8 ounces mozzarella cheese, shredded (2 cups)
1 can (8 ounces) crescent dinner rolls
2 teaspoons prepared mustard
Preheat the oven to 375 degrees F. In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and saute until the onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.
Place the crescent rolls in an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil. Let stand for 10 minutes before serving.
I got this off another BB. Sounded good for this time of year. If anyone makes it let me know how it turns out!
Zucchini Crescent Pie
Yield: 6 to 8 servings
Who can ever have enough recipes for zucchini? This one is easy, delicious, and highly recommended.
3 tablespoons margarine or butter
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley or 2 tablespoons dried
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, beaten
8 ounces mozzarella cheese, shredded (2 cups)
1 can (8 ounces) crescent dinner rolls
2 teaspoons prepared mustard
Preheat the oven to 375 degrees F. In a large skillet, melt the margarine over medium heat. Add the zucchini and onion and saute until the onion is golden, about 10 minutes. Remove from the heat. Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.
Place the crescent rolls in an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil. Let stand for 10 minutes before serving.