Crescent Zucchini Pie Recipe 455

ZUCCHINI CRESCENT PIE

Steps:

• Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned., Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
• In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
• Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
• Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

CRESCENT ZUCCHINI PIE

Steps:

• Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

CRESCENT ZUCCHINI PIE RECIPE - (4.5/5)

Steps:

• saute zucchini, onion, butter, parsley & seasonings until tender. Seperate dough and lay into a 7x9 dish or pie plate. Press to form a crust sealing all edges. Blend eggs and cheese, add to vegetable mixture. Pour over crust, bake for approx. 20 minutes @ 375 until knife inserted into center comes out clean. Let stand 10 minutes before serving. 6 servings This dish is also great at room temp.

ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
• In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
• Bake for 30 minutes, or until lightly brown.

MOM'S ZUCCHINI PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
• Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
• Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.

ZUCCHINI CRESCENT PIE

Steps:

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

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

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

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Heat oven to 375°F. In large skillet over medium-high heat, cook zucchini and onions in margarine until tender, about 8 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese mix well. Stir in cooked vegetable mixture.Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12 x 8-inch (2-quart) baking dish or 11-inch quiche pan press over bottom and up sides to form crust.* Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean.** Let stand 10 minutes before serving.TIPS:* If using 12 x 8-inch (2-quart) baking dish, unroll dough into 2 long rectangles press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Continue as directed above.**Cover edge of crust with strips of foil during last 10 minutes of baking if necessary to prevent excessive browning.Nutrition Per Serving: Calories 360 Protein 15g Carbohydrate 21g Fat 25g Sodium 820mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.