Italian Zucchini Crescent Pie
Italian Zucchini Crescent Pie is an impressive 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. salt, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Heat oven to 375°.
In a 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 vegetable mixture.
Separate dough into 8 triangles.
Place in an ungreased 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° for 18 to 20 minutes or until a knife inserted near center comes out clean.
If crust becomes too dark, cover with foil during last 10 minutes of baking.
Let stand for 10 minutes before serving.
🍷 Perfect Pairings
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