Italian Zucchini Pie

Name: Italian Zucchini Pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 9.85 ml mustard; 946.36 ml thinly sliced zucchini; 236.59 ml chopped onion; 59.14 ml margarine; 118.29 ml chopped parsley or 29.58 ml parsley flakes; 2.46 ml salt; 2.46 ml pepper; 1.23 ml garlic powder; 1.23 ml basil; 1.23 ml oregano; 2 beaten eggs; 226.79 g shredded mozzarella cheese or 226.79 g muenster cheese; 226.79 g crescent rolls

Submitted by agileangus

"A great way to use up zucchini."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 8

ingredients

9.85 ml mustard
946.36 ml thinly sliced zucchini
236.59 ml chopped onion
59.14 ml margarine
118.29 ml chopped parsley or 29.58 ml parsley flakes
2.46 ml salt
2.46 ml pepper
1.23 ml garlic powder
1.23 ml basil
1.23 ml oregano
2 beaten eggs
226.79 g shredded mozzarella cheese or 226.79 g muenster cheese
226.79 g crescent rolls

directions

Saute zucchini and onions in margarine. Add spices.
Combine eggs, cheese and zucchini mixture.
Separate crescent rolls into 8 triangles. Place in 8 oz. ungreased pie pan. Press in bottom and up sides to form crust.
Spread crescent rolls with mustard. Pour zucchini mixture into crust.
Bake at 375 degrees for 18-20 minutes, covering with foil for last 10 minutes.