Italian Zucchini Crescent Pie |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83. Ingredients:
4 cups zucchini, unpeeled and thinly sliced |
2 medium onions, chopped |
1/2 cup butter |
1/2 cup fresh parsley, chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
2 eggs, slightly beaten |
2 cups muenster cheese or 2 cups mozzarella cheese, shredded |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
2 teaspoons dijon mustard |
Directions:
1. Preheat oven to 375 degrees.
2. Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
3. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
4. In a seperate bowl stir together eggs and cheese; add vegetable mixture.
5. Seperate rolls into triangles.
6. Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
7. Spread the crust with the mustard.
8. Add vegetable mixture.
9. Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
10. Let stand for 10 minutes before slicing.
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