Italian Zucchini Crescent Pie
½ Cup Butter or Margarine
1 Cup Chopped Onion
4 Cups Thinly Sliced Unpeeled Zucchini
2 Eggs, Beaten Well
2 Cups (8 ounces) Grated Muenster or Mozzarella Cheese
½ Cup Fresh Chopped Parsley or 2 Tablespoons Parsley Flakes
½ Teaspoon Salt
½ Teaspoon Ground Black Pepper
1 Clove Garlic, Crushed, or ¼ Teaspoon Garlic Powder
1 Teaspoon Freshly Chopped Basil, or ¼ Teaspoons Dried Basil
¼ Teaspoon Dried Oregano
2 Teaspoons Prepared Mustard
1 8-Ounce can Pillsbury Refrigerated Crescent Dinner Rolls
Note: You can easily turn this recipe into an appetizer by using 2 cans refrigerated rolls. Place a little bit of filling on each crescent and roll up. Place on cookie sheets and bake according to package directions.
Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high-heat. Add onion and zucchini and sauté’ until tender; remove from hear and set aside. Combine beaten eggs, cheese, parsley, salt, pepper, garlic, basil, oregano, and mustard in a large bowl. Stir in zucchini mixture and mix well. Use crescent rolls to make a pie crust in a 10-inch pie plate. Pour filling into crust. Bake 18 to 20 minutes. Top of pie will be slightly golden. Makes 6 servings.
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