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Carolyn's Italian Zucchini Crescent Pie

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19-Jun-2010 05:00 PM

Brad's Produce

Posts: 79

  • 6 cups thinly sliced, unpeeled and quartered zucchini (approx. 4 small zucchini)
  • 1 cup coarsely chopped onion
  • 1/4 cup margarine or butter
  • 2 T parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp sweet basil leaves
  • 1/4 tsp oregano
  • 2 eggs well beaten
  • 8 oz. (2 cups) shredded mozzarella cheese
  • 8 oz. can refrigerated crescent rolls
  • 2 tsp dijon or prepared mustard
  1. Heat oven to 375 degrees
  2. In 10" skillet cook zucchini and onion in butter until tender, about 10 minutes
  3. Stir in parsley and seasonings
  4. In large bowl, blend eggs and cheese
  5. Stir in vegetable mixture
  6. Separate dough into 8 triangles
  7. Place in ungreased 11" quiche pan (recommended), 10" pie pan or 12x8 baking dish; press over bottom and up sides to form crust
  8. Spread crust with mustard
  9. Pour vegetable mixture evenly into crust
  10. Bake at 375 for 18-20 minutes or until knife inserted in center comes out clean (if crust becomes too brown, cover with foil during last few minutes of baking)
  11. Let stand 10 miutes before serving
  12. Cut into wedges to serve, serve hot
Tips If using 12x8 baking dish, separate dough into 2 long rectangles, press over bottom and 1" up side to form crust.