Italian food is comfort food. Here is a different recipe from the usual pasta dishes we know and love. Try this Italian Zucchini Crescent Pie on your menu this week!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve at an international pot luck or anytime you want to introduce foods from different lands to your family. Have fun and Happy Cooking!
In a large heavy skillet, cook 4 C thinly sliced unpeeled zucchini and 1 C chopped onion in butter until tender, about 10 minutes.
Stir in 1/2 C chopped fresh parsley, 1/2 t. salt, 1/2 t. pepper, 1/4 t. garlic powder, 1/4 t. basil leaves, and 1/4 t. oregano leaves.
In a large bowl, mix together 2 large beaten eggs and 2 C shredded Muenster or Mozzarella cheese. Stir zucchini mixture into egg/cheese mixture.
Take 1 can of crescent rolls and unfold the rectangles of dough. Place them in the bottom and up sides (to form crust) of a sprayed 9 X 13 inch glass pan.
Spread crust with 2 t. Dijon mustard. Pour zucchini/cheese mixture evenly over crust. Bake uncovered at 375 degrees for 18 – 20 minutes. Cut in wedges to serve. Serves 6.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!