ZUCCHINI CRESCENT PIE RECIPES

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.

Steps:

• With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.
• Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.
• Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.
• In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
• Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.