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Italian Zucchini Crescent Pie (Terri's Fav!)

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

Why I Love This Recipe

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

Ingredients You'll Need

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.

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