Bake-Off® Contest 29, 1980
Boca Raton, Florida

Italian Zucchini Crescent Pie

Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory pie is a winner!

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  • prep time 30 min
  • total time 55 min
  • ingredients 13
  • servings 6
 

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) Pillsbury™ refrigerated crescent dinner rolls
2
teaspoons yellow mustard

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • 3 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.
  • 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.
  • 1 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.
  • 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • 3 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
115mg
115%;
Sodium
810mg
810%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
30%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2011