ZUCCHINI COOKIE BARS RECIPES

Name: Italian Zucchini Crescent Pie
Prep time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons LAND O LAKES® Butter; 4 cups thinly sliced zucchini; 1 cup chopped onions; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon dried basil leaves; 1/4 teaspoon dried oregano leaves; 2 LAND O LAKES® Eggs, well beaten; 2 cups shredded Muenster or mozzarella cheese (8 oz); 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 2 teaspoons yellow mustard

ITALIAN ZUCCHINI CRESCENT PIE RECIPE - PILLSBURY.COM

Italian Zucchini Crescent Pie Recipe - Pillsbury.com image

Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 teaspoons yellow mustard

Steps:

Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Nutrition Facts : Calories 370 , CarbohydrateContent 21 g, CholesterolContent 115 mg, FatContent 2 , FiberContent 1 g, ProteinContent 15 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 6 g, TransFatContent 2 1/2 g

ITALIAN ZUCCHINI CRESCENT PIE RECIPE - PILLSBURY.COM

Italian Zucchini Crescent Pie Recipe - Pillsbury.com image

Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 teaspoons yellow mustard

Steps:

Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

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