ITALIAN ZUCCHINI CRESCENT PIE

Italian Zucchini Crescent Pie image

Provided by Jessica Mills

Time 55m

Number Of Ingredients 13

2 Tbsp butter
4 c thinly sliced zucchini
1 c chopped onions
2 Tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs well beaten
2 c shredded mozzarella cheese
1 can(s) ( 8oz) refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

1. heat oven to 375 degrees . in a 12-inch skillet melt butter over a medium heat 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 a large bowl mix eggs and cheese add cooked vegetables mixture stir gently to mix .
3. Separate dough into 8 triangles. place in ungreased 10-inch glass pie plate , ( you can also use an 12x8-inch ( 2 quart) glass baking dish or a 11-inch quiche pan as well .) press over bottom and upsides 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 25 minutes or until knife inserted near center comes out clean . if necessary cover edge of crust with stripes of foil during last 10 minutes of baking to prevent excessive browning let stand 10 minutes before serving . enjoy :)