Italian Zucchini Crescent Pie

  • 2tablespoons LAND O LAKES® Butter

  • 4cups thinly sliced zucchini

  • 1cup chopped onions

  • 2tablespoons dried parsley flakes

  • 1/2teaspoon salt

  • 1/2teaspoon pepper

  • 1/4teaspoon garlic powder

  • 1/4teaspoon dried basil leaves

  • 1/4teaspoon dried oregano leaves

  • 2LAND O LAKES® Eggs, well beaten

  • 2cups shredded Muenster or mozzarella cheese (8 oz)

  • 1can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

  • 2teaspoons yellow mustard

  1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

  2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

  3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-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 pie plate.

  4. Bake 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.

Shared by Carole Holmes- Recipe by Millicent Nathan

pieJohn Cooper / Woodland Gardens Organic Farmsquash, zucchini, onoin, parsley, basil, oregano