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ZUCCHINI CRESCENT PIE 4 c. thinly sliced unpeeled zucchini 1 c. coarsely chopped onion 1/2 c. butter or margarine 1/2 c. parsley or 2 Tbsp. parsley flakes 1/2 tsp. each salt and pepper 1/4 tsp. garlic powder 1/4 tsp. basil leaves 1/4 tsp. oregano leaves 2 tsp. Dijon or prepared mustard 2 eggs, well beaten 2 c. shredded Mozzarella or Muenster cheese 1 can Pillsbury crescent dinner rolls Heat oven to 375 degrees. In a 10-inch skillet cook zucchini and onion in oleo, until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate roll dough into triangles (8). Place in 11-inch quiche pan or 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375 degrees for 18 to 20 minutes or until knife inserted near center comes out clean. If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |