Italian Zucchini Crescent Pie Recipe

Name: Italian Zucchini Crescent Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. thinly sliced, unpeeled zucchini; 1/2 c. margarine or butter; 1/2 tsp. salt; 6 cloves garlic; 1/4 tsp. oregano leaves; 8 oz. Mozzarella cheese; 2 tsp. Dijon mustard; 1 c. coarsely chopped onion; 1/2 c. chopped parsley; 1/2 tsp. pepper; 1/4 tsp. basil leaves; 2 eggs, well beaten; 1 (8 oz.) can crescent rolls

Servings: persons

4 c. thinly sliced, unpeeled zucchini
1/2 c. margarine or butter
1/2 tsp. salt
6 cloves garlic
1/4 tsp. oregano leaves
8 oz. Mozzarella cheese
2 tsp. Dijon mustard
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 tsp. pepper
1/4 tsp. basil leaves
2 eggs, well beaten
1 (8 oz.) can crescent rolls

1
Preheat oven to 375u00b0.
2
In skillet, cook zucchini, onion and garlic in margarine until tender.
3
Stir in parsley and seasonings. In large bowl, blend eggs and cheese.
4
Stir in vegetable mixture. Separate dough into 8 triangles.
5
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 crust.
6
Spread crust with mustard.
7
Pour vegetable mixture evenly into crust.
8
Bake for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
9
Cut into wedges.
10
Serve hot.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 c. thinly sliced, unpeeled zucchini, 1/2 c. margarine or butter, 1/2 tsp. salt, 6 cloves garlic, 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.

Italian Zucchini Crescent Pie

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