Italian Zucchini Crescent Pie Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
• Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
• Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
• Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Steps:

• Separate 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., In 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., Bake 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. Freeze option: 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°.

Steps:

• Heat oven to 375.
• Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
• Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
• Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
• In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
• Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
• Spread mustard over bottom of crust.
• Pour egg mixture evenly into crust-lined plate.
• Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
• Let pie stand for 10 minute before serving.

Steps:

• Preheat oven to 375 degrees.
• Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
• Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
• In a seperate bowl stir together eggs and cheese; add vegetable mixture.
• Seperate rolls into triangles.
• Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
• Spread the crust with the mustard.
• Add vegetable mixture.
• Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
• Let stand for 10 minutes before slicing.

Steps:

• Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned., Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Saute the zucchini and onion in the butter until zucchini is softened and onions are translucent. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano.
• In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture.
• Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides.
• Pour zucchini mixture into the crust and bake in a preheated 375 degree oven for 18 to 20 minutes. Cover with foil for last 10 minutes of baking. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375F degrees.
• In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
• Stir in parsley and seasonings.
• In a large bowl, blend eggs and cheese; stir in vegetable mixture.
• Substitute muenster cheese for the mozzarella if you wish.
• Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
• Press dough over bottom and up sides to form crust; spread crust with mustard.
• Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
• If crust becomes too brown, cover with foil during last 10 minutes of baking.
• Let stand for 10 minutes before cutting into wedges to serve.