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Italian Zucchini Crescent Pie

italian zucchini crescent pie Italian
Italian Zucchini Crescent Pie
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 6
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A light vegetarian dish that everyone is sure to enjoy. ...MORE + LESS -

Ingredients

4 cups (1 L) thinly sliced zucchini
1 cup (250 mL) chopped onion
2 tbsp (25 mL) butter or margarine
2 cups (500 mL) grated mozzarella cheese
2 eggs
1/2 cup (125 mL) chopped fresh parsley
1/2 tsp (2 mL) each salt & pepper
1/4 tsp (1 mL) each garlic powder, dried basil & oregano
1 can (235 g) Pillsbury* Crescent Roll
2 tsp (10 mL) Dijon or prepared mustard

Steps

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  • 1
    Heat oven to 375°F (190°C).
  • 2
    In large frypan, cook zucchini and onion in butter for 10 minutes, or until tender. Combine cheese, eggs, parsley and seasonings until well blended. Stir into vegetable mixture.
  • 3
    Separate dough into 8 triangles. Place triangles in 9-inch (23 cm) pie pan or quiche dish, pressing together to form a crust. Seal perforations. Spread crust with mustard.
  • 4
    Pour vegetable mixture evenly into crust. Bake for 20 to 25 minutes or until filling sets.
  • 5
    Let stand 10 minutes before serving. Cut into wedges to serve.

Expert Tips

  • Tip: Add richness and flavour by crumbling feta or goat cheese into the pie.

Nutrition Information

Nutrition Facts

Serving Size: 6-8
Calories
370
% Daily Value
Total Fat
25
Saturated Fat
13
Trans Fat
2 1/2
Cholesterol
115
Sodium
81034
Dietary Fiber
1
Sugars
6
Protein
15
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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