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Italian Zucchini Crescent Pie (Terri's Fav!)

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Member since 2016

Serves 6-8 | Prep Time 20 | Cook Time 20


8 oz pkg Pillsbury Crescent rolls
4 cups thinly sliced zucchini
1 cup chopped onion
1/4 cup margarine or butter
1/2 cup chopped parsley or 2 T dried parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp dried oregano
2 eggs
8 oz shredded mozzarella

Cook and stir the zucchini and onion in the margarine. Stir in the parsley, salt, pepper, garlic powder, basil and oregano.

Combine 2 beaten eggs and 8 oz mozzarella cheese. Stir this into the zucchini mixture.

Separate the crescent rolls into 8 triangles. Place and press into a 10" pie plate, pressing up sides to form a crust. Spread crust with 2 tsp. mustard.

Pour veggie/cheese mixture into the crust

Bake at 375° for 10 minutes. Cover the crust with foil and bake and additional 10 minutes.

Let stand for 10 minutes before serving.

Pairs Well With


Okay Klenk boys you gotta try this - it really is good!

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