Italian Zucchini Crescent Pie
4 c. zucchini, thinly sliced
1 c. onion, chopped
½ c. butter or margarine
½ c. parsley, chopped or 2 Tbl. parsley flakes
½ tea. salt
½ tea. pepper
¼ tea. garlic powder
¼ tea. basil
¼ tea. oregano
2 eggs, beaten
2 c. (8 oz.) mozzarella, shredded or Muenster, shredded
1 pkg. crescent rolls
2 tea. mustard
In hot butter, cook and stir zucchini and onion for 10 minutes. Stir in parsley, salt, pepper, garlic, basil and oregano. Combine beaten eggs and mozzarella. Stir into zucchini mixture.
Separate 8 oz. can crescent rolls into 8 triangles. Place in ungreased 9” pie pan; press over bottom and up sides to form crust. Spread crust with 2 teaspoons mustard. Pour vegetable mixture onto crust.
Bake in 375 F. oven for 18-20 minutes or until center is set. (Cover crust with foil during last 10 minutes of baking.) Let stand 10 minutes before serving.
1 large zucchini, cubed (1”thick slices, quartered)
½ large onion, chopped
¼ c. celery leaves, chopped
1 large (32 oz.) can plum tomatoes (or 3 large, fresh tomatoes, peeled, quartered and liquid squeezed off)
Salt, pepper and basil to taste
2 eggs, if desired
Parmesan for topping
Crusty bread for serving.
Pour olive oil in pan to thinly cover bottom. Add onions for 1-2 minutes, then add all other ingredients. Cover and simmer just until zucchini is done, about 20- 30 minutes.
Grandmother would whisk eggs and pour into simmering liquid and cook until eggs were set.