Italian Zucchini Crescent Pie – a delicious recipe with zucchini, onion, butter, parsley, salt, garlic powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. In a 10-inch skillet, cook zucchini, onion and butter until tender and transparent. Stir in seasoning. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form a crust. Spread Dijon mustard over crust. Pour vegetable mixture into crust. Bake 18 to 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Cut into wedges to serve. Serve hot. Makes 6 servings.
701
kcal
Calories
50
g
Fat
21
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 c. thinly sliced zucchini (unpeeled), 1 c. coarsely chopped onion, 1/2 c. butter, 1/2 c. chopped parsley, and more.
Yes, Italian Zucchini Crescent Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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