Zucchini Crescent Pie
Zucchini Crescent Pie is an impressive dinner. Made with 4 c. zucchini, unpeeled and sliced thin, 2 tbsp. parsley flakes, 2 tsp. dijon or prepared mustard, 1 (8 oz.) can refrigerated crescent rolls and 1 (8 oz.) pkg. mozzarella cheese, shredded, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In a 10-inch skillet, cook zucchini and onion in margarine until tender.
Drain.
Stir in parsley and spices.
In a large bowl, blend eggs and cheese.
Stir in vegetable mixture.
Separate dough into 8 triangles.
Place in ungreased 10-inch pie pan, pressing over bottom and up sides to form crust.
Spread mustard onto crust.
Pour egg-vegetable mixture evenly into crust.
Bake at 375Β° for 18 to 20 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes before cutting into wedges. Serves 6.
π· Perfect Pairings
Complete your meal with these
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