Italian Zucchini Crescent Pie
Italian Zucchini Crescent Pie won the 29th Pillsbury Bake-Off in 1980. Recipe on Pillsbury.com by Millicent (Caplan) Nathan of Boca Raton, FL. This is my favorite savory recipe from the Bake-Off so far. It’s sort of like a quiche but cheesier and packed with zucchini. The garlic, parsley, basil and oregano seasonings give it an Italian flavor. All wrapped in a flaky, crescent roll crust. Just delicious.
You’ll need 4 cups of sliced zucchini, 1 cup chopped onions and 2 cups shredded cheese.
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. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-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.
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.
Italian Zucchini Crescent Pie
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 Pillsbury™ refrigerated crescent dinner rolls
- 2 teaspoons yellow mustard
Instructions
- 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.
- In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
- 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.
- 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.
I still have (and make) my mothers recipe of the original. Her recipe uses Dijon mustard and it’s really good! Consider trying this with Dijon instead of yellow mustard!
That sounds delicious. I’ll try that. Thank you!