Zucchini Crescent Pie

By Michele LoGalbo

Taste of Home

ZUCCHINI CRESCENT PIE

4 cups quartered & sliced: zucchini &/or yellow squash
1 cup diced onion
4 Tbs butter
1 Tbs dried parsley or 2 Tbs fresh parsley
1/2 tsp each: salt & pepper
1/4 tsp each: garlic powder, basil & oregano
1 pkg Pillsbury crescent rolls
4-5 Tbs plain mustard
2 beaten eggs
8 ozs shredded mozzarella cheese

Directions

Sauté zucchini, onion and spices in butter over medium heat until zucchini is soft
and translucent, approximately 20-30 minutes, then drain. While cooking zucchini cover bottom of 9 x 13 glass dish with uncooked crescent rolls and spread mustard on rolls. In large bowl, mix cheese with beaten eggs, then add drained zucchini mixture and combine well. Pour onto rolls evenly, and bake at 375 degrees for about 25-30 minutes or until it starts turning golden brown at edges.

If you are more of a video/visual person, I was able to find a version of this recipe on YouTube. I hope you enjoy it. It was awesome to see it in action.



Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.