Crescent Zucchini Pie
A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. —Zelda DeHoedt, Cedar Rapids, Iowa
Can you freeze Crescent Zucchini Pie?
Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons Dijon mustard
- 4 cups sliced zucchini
- 1 cup chopped onion
- 6 tablespoons butter, cubed
- 2 large eggs, lightly beaten
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded Colby-Monterey Jack cheese
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Directions
-
1Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.
-
2In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
-
3Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
Loading Popular in the Community
Loading Reviews
