Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie
(Photo by Amy Bradt)

This recipe won the Grand Prize in the Pillsbury Bake-Off way back in 1980.  Good for brunch or dinner, this quiche-like pie is a great use for fresh zucchini from the garden.  Even better if you have fresh herbs, just substitute a tablespoon of fresh for every teaspoon of dried.

Printable Recipe

Recipe by: Judy Soyez                                                                          Yield: 6 servings

Ingredients
2 tablespoons butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
3 eggs, well beaten
2 cups shredded mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons dijon mustard

Directions
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high 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.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Italian Zucchini Crescent Pie
(Photo by Amy Bradt)