Zucchini Crescent Pie Repeated
I was lounging around in my hammock chair today, looking through a summer cookbook, when I came across this old favorite. I posted it a couple years ago, but decided to post again because it is so yummy and it is zucchini season!
4 c. zucchini, thinly sliced
2 eggs, beaten
1 c. chopped onion
2 c. (8 oz) mozzarella cheese, shredded
1/4 to 1/2 cup butter
8 oz. tube of crescent rolls( can use reduced fat)
2 tsp. mustard
1/3 c. parsley, chopped
1/2 t. salt
1/2 tsp. pepper
1/4 t. oregano leaves
Cook and stir zucchini and onion in melted butter for 10 minutes. Stir in parsley, salt, pepper, and oregano leaves. Combine beaten eggs and cheese; add to zucchini mixture. Separate crescent rolls into triangles. Place in an ungreased 10″ pie pan, press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture into crust. Bake in preheated in 375 degrees for 18 to 20 minutes or until center is set. Cover crust with foil last 10 minutes of baking. Let stand 15 minutes before serving.
The last time, I had forgotten to cover the crust, so it got very brown. I said that the next time, I would cover it, so this is the new pie picture. I remembered to cover it, but not until it was almost too late!
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