Community Pick
Zucchini Crescent Pie
photo by BecR2400
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 4 cups thinly sliced zucchini, unpeeled
- 1 cup coarsely chopped onion
- 1⁄4 cup margarine or 1/4 cup butter
- 1⁄2 cup chopped fresh parsley or 2 tablespoons dried parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 2 eggs, well beaten
- 2 cups shredded mozzarella cheese
- 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
- 2 teaspoons Dijon mustard
directions
- Preheat oven to 375F degrees.
- In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
- Stir in parsley and seasonings.
- In a large bowl, blend eggs and cheese; stir in vegetable mixture.
- Substitute muenster cheese for the mozzarella if you wish.
- Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
- Press dough over bottom and up sides to form crust; spread crust with mustard.
- Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
- If crust becomes too brown, cover with foil during last 10 minutes of baking.
- Let stand for 10 minutes before cutting into wedges to serve.
Reviews
-
This recipe is from the 1980 Pillsbury Bake-Off. I've been making this for years and LOVE IT!. Use a slotted spoon to put the cooked zucchini in the egg/cheese mixture before you put it in the pie crust if the mixture looks too "drippy". Thanks for posting this - the recipe card from my recipe box is very old and used!!!
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Bland, bland, bland - plus total waste of crust, as the bottom was complete soggy mush. Don't have a clue as to why it has such good reviews. And I'll add that we used our fresh-picked courgettes from our own garden, so can't blame it on old store-bought ones. This was time heavy for something that you might as well cooked in the microwave, not to mention the complete waste of the crescent rolls. Yuck.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!