Zucchini Crescent Pie

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* Exported from MasterCook *

 

Zucchini Crescent Pie

 

Recipe By :Susan Toth, The Garden Club of Palm Beach, Inc.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups zucchini -- unpeeled & thinly sliced

1 cup onion -- coarsely chopped

1/2 cup butter

~ OR margarine

1/2 cup fresh parsley -- chopped

~ OR 2 tbsp parsley flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon basil leaves

1/4 teaspoon oregano

2 eggs -- well beaten

8 ounces Muenster cheese -- shredded

~ OR Mozzarella cheese

1 can crescent rolls

~ (8 oz can)

2 teaspoons Dijon mustard

 

Heat oven to 375 degrees F. In a 10 inch skillet, cook zucchini and onion

in butter until tender, about 10 minutes. Stir in parsley and seasonings.

In large bowl, blend eggs and cheese. Stir in vegetable mixture.

 

Separate dinner roll dough into eight triangles. Place in ungreased 11

inch quiche pan, 10 inch pie pan or 12 x 8 inch baking dish. Press

triangles over bottom and up sides to form crust. Spread crust with

mustard. Pour vegetable mixture into crust.

 

Bake for 18 to 20 minutes or until knife inserted near center comes out

clean. If crust begins to brown too much, cover with foil during last 10

minutes of baking. Let stand 10 minutes before serving. To serve, cut

into wedges.

 

SUGGESTION

If using 12 x 18 inch baking dish, separate dough into 2 long rectangles;

press over bottom and 1 inch up the sides to form crust. To reheat, cover

loosely with foil and heat at 375 degrees F for 12 to 15 minutes.

 

Source:

" The Garden Club Cooks, Advertisers Press, Inc., 1990, p. 90 "

S(Formatted for MasterCook):

" by Vicky; vcb1 "

Copyright:

" Copyright by the Garden Club of Palm Beach, Inc. "

 

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Per Serving (excluding unknown items): 341 Calories; 29g Fat (76.4%

calories from fat); 13g Protein; 8g Carbohydrate; 2g Dietary Fiber; 140mg

Cholesterol; 653mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1

Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0