Zucchini Crescent Pie

READY IN: 1hr 20mins
BecR
Recipe by Lennie

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

Top Review by Sharon123

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!

Ingredients Nutrition

Directions

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

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