*  Exported from  MasterCook  *
 
                           Zucchini Crescent Pie
 
 Recipe By     : Pillsbury and Mary Roberts, Sturgeon Bay, WI
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Cheese/Egg                       Quiche
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          zucchini -- thinly sliced
    1      cup           chopped onion
      1/2  teaspoon      salt
      1/2  teaspoon      pepper
      1/4  teaspoon      garlic powder -- or 1 clove
      1/4  teaspoon      basil
      1/2  teaspoon      oregano
    2      tablespoons   chopped parsley
    8      ounces        shredded lowfat mozzarella cheese
    2                    eggs -- lightly beaten
      1/4  cup           reduced-calorie margarine
    2      tablespoons   dijon mustard
    8      ounces        tubed crescent rolls
 
 Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.
 (Stretch to fit and spread evenly.) Seal the seams and crimp the rim.  Brush
 mustard on the dough.
 
 In large skillet, heat some of the margarine and saute the onion for about 2
 minute then add the zucchini (add rest of margarine if needed) and saute for
 another 2 minutes or until zucchini are tender but firm.  Stir in herbs and
 salt and pepper; add garlic. Remove from heat.  In a large bowl, combine the
 cheese and the eggs. Stir in the saute.  Transfer to pie pan.
 
 Position oven rack so that it is about 4 inches from the bottom heat source.
 Preheat to 325F.
 
 Bake about 20 minutes. Let cool (set) for 10 minutes before serving.
 [mcRecipe / patH 23 Au 96]
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Move oven rack to position A/low. Or, par-bake the dough before
 filling.
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2338

Plain Text Version of This Recipe for Printing or Saving