Italian Zucchini Crescent Pie

Prep Time: 30 min
Total Time: 55 min
Servings: 6

A light vegetarian dish that everyone is sure to enjoy.

Ingredients

  • 2 tbsp (25 mL) butter or margarine
  • 4 cups (1 L) thinly sliced zucchini
  • 1 cup (250 mL) chopped onion
  • 2 tablespoons (125 mL) chopped fresh parsley
  • 1/2 tsp (2 mL) each salt & pepper
  • 1/4 tsp (1 mL) each garlic powder, dried basil & oregano
  • 2 eggs
  • 2 cups (500 mL) grated mozzarella cheese
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 2 tsp (10 mL) Dijon or prepared mustard

Method

  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

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