Italian Zucchini Crescent Pie
|Sliced unpeeled zucchini||4 Cup (64 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Chopped parsley/2 tablespoon parsley flakes||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Basil leaves||1⁄4 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Eggs||2 , well beaten|
|Shredded muenster cheese/Mozzarella||8 Ounce|
|Refrigerated quick crescent dinner rolls||8 Ounce (1 Can, Pillsbury)|
|Dijon mustard/Prepared mustard||2 Teaspoon|
Heat oven to 375°F.
In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
Stir in parsley and seasonings.
In large bowl, blend eggs and cheese.
Stir in vegetable mixture.
Separate dough into 8 triangles.
Place in ungreased 11-inch quiche, or 10-inch pie pan or 12 x 8-inch baking dish; press over bottom and up sides to form crust.
Spread crust with mustard.
Pour vegetable mixture evenly into crust.
Bake at 375°F. for 18€”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 reheat: cover loosely with foil, heat at 375°F. for 12-15 minutes.