ITALIAN ZUCCHINI CRESCENT PIE
Number Of Ingredients 13
Steps:
- 1 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. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 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. 4 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.
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Nelson Njoroge
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Leon Markmañ
[email protected]The crust was a bit too thick for my liking. I think I would have preferred a thinner, more flaky crust.
FtR khokhar
[email protected]This pie is a bit bland for my taste. I think I would have liked it more if I had added some more spices or herbs.
Shahzad Zia
[email protected]I've made this pie several times and it's always a crowd-pleaser. It's a great dish to serve at a party or gathering.
Yakub Din
[email protected]This pie is a great way to use up leftover zucchini. It's also a great dish to serve at a brunch or potluck.
VSDC Video Editting Info Tech
[email protected]I'm always looking for new ways to use zucchini, and this pie is a great option. It's easy to make and it's always a hit with my family.
Kilyer Juan
[email protected]This pie was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive dish.
Syani Tlz
[email protected]I'm not a big fan of zucchini, but I really enjoyed this pie. The filling was flavorful and the crust was flaky and delicious.
Laraibadoll Laraibadoll
[email protected]I would make this pie again, but I would make a few changes. I would use a thinner crust and I would add some more spices or herbs to the filling.
Kofi Despiro
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't anything special either.
Faith Chisom
[email protected]The crust was a bit too thick for my liking. I think I would have preferred a thinner, more flaky crust.
Jakareya Hasan
[email protected]This pie was a bit bland for my taste. I think I would have liked it more if I had added some more spices or herbs.
ah squad
[email protected]I've made this pie several times and it's always a crowd-pleaser. It's a great dish to bring to a potluck or picnic.
Rivindu Nethsara
[email protected]This pie is perfect for a light summer meal. It's also a great way to get your kids to eat their vegetables.
Daniel Torres
[email protected]I love the combination of zucchini, cheese, and herbs in this pie. It's a great way to use up summer zucchini.
Jasper Rinae
[email protected]The recipe was easy to follow and the pie turned out great. I used a store-bought crust to save time, but I'm sure a homemade one would be even better.
Joe Leija
[email protected]This zucchini crescent pie was a hit! The filling was flavorful and the crust was flaky and golden brown. I'll definitely be making this again.