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Cook'n with Betty Crocker 
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Italian Zucchini Crescent Pie |
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Serves: 6 Print this RecipeMillicent Caplan - Tamarac, Florida Bake-Off® Contest 29, 1980 Grand Prize Winner This fresh-from-the-garden pie is a wonderful main dish, or cut it into small slices to serve as an appetizer. 4 cups thinly sliced zucchini 1 cup chopped onions 2 tablespoons margarine or butter 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried basil leaves 1/4 teaspoon dried oregano leaves 2 eggs, well beaten 2 cups (8 oz.) shredded Muenster cheese or mozzarella cheese 1 (8-ounce) can refrigerated crescent rolls 2 teaspoons prepared mustard Heat oven to 375°F. In large skillet over medium-high heat, cook zucchini and onions in margarine until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12 x 8-inch (2-quart) baking dish or 11-inch quiche pan; press over bottom and up sides to form crust.* Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean.** Let stand 10 minutes before serving. TIPS: * If using 12 x 8-inch (2-quart) baking dish, unroll dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above. **Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning. Nutrition Per Serving: Calories 360; Protein 15g; Carbohydrate 21g; Fat 25g; Sodium 820mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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