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Italian Zucchini Crescent Pie

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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.
Jul 30, 2014

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

  • 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 1
    Tip: Add richness and flavour by crumbling feta or goat cheese into the pie.

Nutrition Information

370 Calories, 25g Total Fat, 15g Protein, 21g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 6-8
Calories
370
Total Fat
25g
Saturated Fat
13g
Trans Fat
2 1/2g
Cholesterol
115mg
Sodium
810mg
34%
Total Carbs
21g
Dietary Fiber
1g
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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