Italian Zucchini Cresent Pie Recipes

CRESCENT ZUCCHINI PIE

Steps:

• Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

GRANNY'S ITALIAN ZUCCHINI PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
• Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
• Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
• Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

ITALIAN ZUCCHINI CRESENT PIE

Steps:

• Heat oven to 375 degrees. In large skillet over medium high heat, cook zucchini and onions in margarine until tender. stir in parsley, salt, pepper, garlic powder, basil ad oregano.
• In large bowl combine eggs and cheese, mix well. Stir in cooked vegetable mixture.
• Separate dough into 8 triangles. Place in ungreased 10 in pie plate, 12 x 8 (2 quart baking dish or 11 inch quiche pan, press over bottom and up sides to form crust. Firmly press perforations together to seal. Spread crust with mustard. Pour egg mixture evenly into crusted pan.
• Bake at 375 degrees for 18 to 22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

LIGHT ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Heat oven to 375.
• Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
• Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
• Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
• In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
• Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
• Spread mustard over bottom of crust.
• Pour egg mixture evenly into crust-lined plate.
• Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
• Let pie stand for 10 minute before serving.

ITALIAN ZUCCHINI CRESCENT PIE

Steps:

• Preheat oven to 375 degrees.
• Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
• Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
• In a seperate bowl stir together eggs and cheese; add vegetable mixture.
• Seperate rolls into triangles.
• 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.
• Spread the crust with the mustard.
• Add vegetable mixture.
• 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.
• Let stand for 10 minutes before slicing.

ITALIAN ZUCCHINI CRESCENT PIE

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.

ITALIAN ZUCCHINI OR YELLOW SQUASH PIE

Steps:

• 1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
• 2. 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. I always seem to have one extra crescent so I cut it and put it on top for decoration.
• 3. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Pour egg mixture evenly into crust-lined pie plate.
• 4. 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.
• 5. July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6