Ingredients
-
4
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
2
-
2
-
1
-
2
-
-
Directions
Italian Zucchini Crescent Pie, This recipe was the $40, 000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs Millicent A Caplan of Tamarac, FL I cut it out of Family Circle magazine dated 11/15/83 , This has been one of my all time favorite recipes on the planet It sounded so strange when I first read the ingredients back in 1980 mustard, zucchini, pizza???? I decided I’d have to give it a try since it won Oh, my!! I’ve been making it ever since When my sister comes to see me from out of town, that’s one of the first things she wants us to cook It’s been a tradition now for 37 years My grown daughters love it too! My husband and sons were never adventurous enough to try it Just left more for the girls!!!!! It definitely get 5 ***** from me , Can’t believe there’s only been 1 review on this! We had this tonight and thought it deserves 5 stars I did not use crescent rolls for the crust I made a pie crust instead, only because I did not have cresent rolls
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Saute Zucchini and Onion in Butter Over Medium Low Heat Until Zucchini Is Tender, About 10 Minutes. |
|
3
Done
|
Stir in Parsley, Salt, Pepper, Garlic Powder, Basil and Oregano; Remove from Heat. |
|
4
Done
|
in a Seperate Bowl Stir Together Eggs and Cheese; Add Vegetable Mixture. |
|
5
Done
|
Seperate Rolls Into Triangles. |
|
6
Done
|
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. |
|
7
Done
|
Spread the Crust With the Mustard. |
|
8
Done
|
Add Vegetable Mixture. |
|
9
Done
|
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. |
|
10
Done
|
Let Stand For 10 Minutes Before Slicing. |
