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    You are in: Home / Recipes / Italian Zucchini Crescent Pie Recipe
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    Italian Zucchini Crescent Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Mainely Debbie's Note:

    This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
    3. 3
      Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
    4. 4
      In a seperate bowl stir together eggs and cheese; add vegetable mixture.
    5. 5
      Seperate rolls into triangles.
    6. 6
      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.
    7. 7
      Spread the crust with the mustard.
    8. 8
      Add vegetable mixture.
    9. 9
      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.
    10. 10
      Let stand for 10 minutes before slicing.

    Ratings & Reviews:

    • on July 15, 2012

      Can't believe there's only been 1 review on this! We had this tonight and thought it deserves 5 stars. I did not use crescent rolls for the crust. I made a pie crust instead, only because I did not have cresent rolls.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2010

      55

      I have the Pillsbury Bake off cookbook and this is one of my favorite recipes in the book. It was one of the first recipes I learned to make. Very tasty! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Zucchini Crescent Pie

    Serving Size: 1 (238 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 447.9
     
    Calories from Fat 279
    62%
    Total Fat 31.1 g
    47%
    Saturated Fat 18.1 g
    90%
    Cholesterol 157.9 mg
    52%
    Sodium 794.1 mg
    33%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.8 g
    23%
    Protein 16.3 g
    32%

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