Ingredients
-
4
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
2
-
-
-
-
-
Directions
Zucchini Crescent Pie, This delicious recipe won $40, 000 many years ago in a Pillsbury Bake-Off., Can this Zucchini present pie be frozen? If so, do you reheat from frozen?, Bland, bland, bland – plus total waste of crust, as the bottom was complete soggy mush. Don’t have a clue as to why it has such good reviews. And I’ll add that we used our fresh-picked courgettes from our own garden, so can’t blame it on old store-bought ones. This was time heavy for something that you might as well cooked in the microwave, not to mention the complete waste of the crescent rolls. Yuck.
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Steps
|
1
Done
|
Preheat Oven to 375f Degrees. |
|
2
Done
|
in a 10-Inch Skillet, Cook Zucchini and Onion in Margarine Until Tender, About 10 Minutes. |
|
3
Done
|
Stir in Parsley and Seasonings. |
|
4
Done
|
in a Large Bowl, Blend Eggs and Cheese; Stir in Vegetable Mixture. |
|
5
Done
|
Substitute Muenster Cheese For the Mozzarella If You Wish. |
|
6
Done
|
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
Done
|
Press Dough Over Bottom and Up Sides to Form Crust; Spread Crust With Mustard. |
|
8
Done
|
Pour Vegetable Mixture Evenly Into Crust and Bake For 18-20 Minutes , Until Knife Inserted Near Centre Comes Out Clean. |
|
9
Done
|
If Crust Becomes Too Brown, Cover With Foil During Last 10 Minutes of Baking. |
|
10
Done
|
Let Stand For 10 Minutes Before Cutting Into Wedges to Serve. |
