Italian Zucchini Crescent Pie

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3.0 by 2 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 25 mins 375°F
  • Stand: 10 mins

Italian Zucchini Crescent Pie

Reviews (0)

3.0 by 2 people

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Directions

  1. In a large skillet cook zucchini and onion in hot butter or margarine about 8 minutes or just until tender, stirring occasionally. Remove from heat. Stir in parsley, salt, pepper, oregano, basil, and garlic powder. In a large bowl, combine eggs and cheese. Stir in zucchini mixture; set aside.
  2. For crust, separate crescent roll dough into triangles; press into bottom and up side of a 10-1/2- or 11-inch quiche dish or a 10-inch pie plate. Spread crust with mustard.
  3. Spoon zucchini mixture into crust, spreading evenly. Bake in a 375 degree F oven for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; cut into wedges to serve. Makes 6 to 8 servings.
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Nutrition Facts (Italian Zucchini Crescent Pie)

  • Per serving:
  • 360 kcal ,
  • 24 g fat
  • (11 g sat. fat ,
  • 108 mg chol. ,
  • 801 mg sodium ,
  • 22 g carb. ,
  • 2 g fiber ,
  • 16 g pro.
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