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Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie
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Despite the excess liquid, the crescent crust held up beautifully, and the pie was packed with zucchini flavor, enhanced by a generous amount of fresh parsley and basil from the herb garden. The amount of cheese was just right, and the eggs baked into the dish as a seamless binder. This zucchini pie is almost like a quiche or deep-dish white pizza, but not quite.
I just called it “really, really easy and delicious way to use up zucchini,” and it makes great leftovers, too!Italian Zucchini Crescent Pie Recipe Links
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Aimee Seavey

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Aimee Seavey

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Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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