Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

2 T. butter or margarine

4 C. thinly sliced zucchini

1 C. chopped onions

2 T. dried parsley flakes

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil leaves

1/4 tsp. dried oregano leaves

2 eggs, well beaten

8 oz. (2 C.) shredded Muenster or mozzarella cheese

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

2 tsp. prepared mustard


Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.  In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.  Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.  Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

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