Italian Zucchini Crescent Pie

Serves: 6
Total Calories: 342


4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup margarine
1/2 cup chopped parsley, or 2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano leaves
2 eggs, beaten
8 ounces shredded mozzarella cheese
1 (8-ounce) can refrigerated crescent dinner roll
2 teaspoons mustard


Cook and stir zucchini and onion in margarine for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil, and oregano leaves. Combine eggs and mozzarella cheese. Stir into zucchini mixture.

Separate an 8-ounce can refrigerated crescent dinner rolls into 8 triangles. Place in ungreased 10-inch pie pan; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake in 375° oven for 20 minutes or until center is set. Cover crust with foil during last 10 minutes of baking to prevent over-browning. Let stand 10 minutes before serving.

Nutritional Facts:

Serves: 6
Total Calories: 342
Calories from Fat: 196

This Italian Zucchini Crescent Pie recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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