Italian Zucchini Crescent Pie
Yankee Plus Dec 2015
TABLE OF CONTENTS
- 3 tablespoons margarine or butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onion
- 1/2 cup chopped fresh parsley or 2 tablespoons dried
- 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, beaten
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1 can (8 ounces) crescent dinner rolls
- 2 teaspoons prepared mustard
Instructions:NOTE. Before you begin, it's best to place the zucchini slices in a colander over the sink or a large bowl. Shake a little salt over the zucchini, then toss a few times in the colander to coat. Allow the zucchini to drain for an hour before proceeding. This will remove excess moisture from the zucchini and give you a better result in the final dish.
Preheat the oven to 375 degrees F. In a large skillet, melt the butter over medium heat. Add the zucchini and onion and saute until the onion is golden, about 10 minutes. Remove from the heat.
Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.
Place the crescent roll dough into an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil.
Let stand for 10 minutes before serving.