Zucchini Crescent Pie

By Michele LoGalbo

Taste of Home


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


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.


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