Italian Zucchini Crescent Pie
Italian Zucchini Crescent Pie is an moderately easy dinner. Made with 4 c. thinly sliced unpeeled zucchini, 1 c. coarsely chopped onion, 1/2 c. margarine or butter, 1/2 c. chopped parsley or 2 tbsp. parsley flakes and 1/2 tsp. each: salt and pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 375°.
In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese. Stir in vegetables mixture.
Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish.
Press over bottom and up sides to form crust. Bake at 375° 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.
Cut into wedges to serve.
Serve hot.
Makes 6 servings.
🍷 Perfect Pairings
Complete your meal with these
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