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

    Zucchini Crescent Pie. Photo by BecR

    1/2 Photos of Zucchini Crescent Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Lennie's Note:

    This delicious recipe won $40,000 many years ago in a Pillsbury Bake-Off.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375F degrees.
    2. 2
      In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
    3. 3
      Stir in parsley and seasonings.
    4. 4
      In a large bowl, blend eggs and cheese; stir in vegetable mixture.
    5. 5
      Substitute muenster cheese for the mozzarella if you wish.
    6. 6
      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.
    7. 7
      Press dough over bottom and up sides to form crust; spread crust with mustard.
    8. 8
      Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
    9. 9
      If crust becomes too brown, cover with foil during last 10 minutes of baking.
    10. 10
      Let stand for 10 minutes before cutting into wedges to serve.

    Ratings & Reviews:

    • on November 02, 2004

      55

      This turned out very nice. I liked the mustard flavor. I didn't have quite enough zucchini so added some sauteed mushrooms. I used mozzarella and a cheddar-jack mix. Thanks Lisa!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2002

      55

      This was wonderful! I couldn't get the dough here so I used a shortcrust pastry. I added cheddar cheese, a favourite for us. This was so delicious hot and cold. Thanks for posting, Lennie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2009

      55

      This recipe is from the 1980 Pillsbury Bake-Off. I've been making this for years and LOVE IT!. Use a slotted spoon to put the cooked zucchini in the egg/cheese mixture before you put it in the pie crust if the mixture looks too "drippy". Thanks for posting this - the recipe card from my recipe box is very old and used!!!

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

    Read All Reviews (20)

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    Nutritional Facts for Zucchini Crescent Pie

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 261.9
     
    Calories from Fat 137
    52%
    Total Fat 15.2 g
    23%
    Saturated Fat 5.7 g
    28%
    Cholesterol 82.9 mg
    27%
    Sodium 558.6 mg
    23%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.0 g
    16%
    Protein 11.7 g
    23%

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