Recipe For Cooking Italian Zucchini Crescent Pie

Toaster Oven Pot Pies :: Vegetable Pies

Italian Zucchini Crescent Pie (T&T)

Makes approximately: 6 to 8 servings

3 Tbsp. butter or margarine
4 C. thinly sliced zucchini
1 C. chopped onion
1/2 C. chopped fresh parsley or 2 Tbsp. dried
1/2 tea. salt
1/2 tea. pepper
1/4 tea. garlic powder
1/4 tea. dried basil
1/4 tea. dried oregano
2 eggs, beaten
8 oz. (2 C.) mozzarella cheese, shredded
1 (8 oz.) can crescent dinner rolls
2 tea. prepared mustard

Preheat the oven to 375 degrees F.

In a lrg. skillet, melt the margarine over med. heat. Add the zucchini and onion and sauté until the onion is golden, about 10 min. 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 unprepared 10-in. 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 min. 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 min. before serving.