Italian Zucchini Crescent Pie

Total Time
1hr
Prep 25 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

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

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.

5 5

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.