Italian Zucchini Crescent Pie
submitted by Sr. Shelagh Deegan, rscj
4 cups thinly sliced unpeeled zucchini
1 cup coarsely chopped onion
½ cup margarine or butter
½ cup chopped parsley
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon basil
¼ teaspoon oregano
2 eggs, well beaten
8 oz or 2 cups shredded Muenster or Mozzarella cheese
1 can (235 grams) refrigerated Pillisbury crescent dinner rolls
2 teaspoons Dijon or prepared mustard
Heat oven to 375 degrees F.
In large frying pan, cook zucchini and onion in margarine until tender, about 10 min. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.
Separate dough into triangles and arrange in ungreased 11-inch quiche pan or 10-inch pie pan. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust.
Bake at 375 degrees F. for 18 to 20 min or until knife inserted near centre comes out clean. (If crust becomes to brown cover with aluminum foil during the last 10min.) Let stand 10 min. before serving. Cut into wedges to serve.
Serve hot.
Six servings.
To reheat: Cover loosely with foil. Heat at 375 degrees F. for 12 to 15 min.
Sr. Shelagh Deegan recommends baking for 30 min. It tastes even better when served as a left over.
Happy cooking!
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