ZUCCHINI CRESCENT PIE|
4 c. thinly sliced unpeeled
1 c. coarsely chopped onion
1/2 c. butter or margarine
1/2 c. parsley or 2 Tbsp.
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
2 eggs, well beaten
2 c. shredded Mozzarella or
1 can Pillsbury crescent
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
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