ITALIAN ZUCCHINI CRESCENT PIE
I got this recipe from my mom she found it on another web site and we decided to try it and Omg it was soo yummy good even my hubby who is a picky eater at times loved it . this recipe is super yummy and oh so easy to make :)
Provided by Jessica Mills
Categories Other Side Dishes
Time 55m
Number Of Ingredients 13
Steps:
- 1. heat oven to 375 degrees . in a 12-inch skillet melt butter over a medium heat 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 a large bowl mix eggs and cheese add cooked vegetables mixture stir gently to mix .
- 3. Separate dough into 8 triangles. place in ungreased 10-inch glass pie plate , ( you can also use an 12x8-inch ( 2 quart) glass baking dish or a 11-inch quiche pan as well .) press over bottom and upsides 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 25 minutes or until knife inserted near center comes out clean . if necessary cover edge of crust with stripes of foil during last 10 minutes of baking to prevent excessive browning let stand 10 minutes before serving . enjoy :)
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AFG Morteza
[email protected]This is my new favorite zucchini pie recipe. It's so easy to make and it's always a hit with my family and friends.
Fatma Mohammed
[email protected]I followed the recipe exactly and my pie turned out perfectly. I'm so happy with the results!
Md Toufik Ahamed
[email protected]I'm not sure what went wrong, but my pie turned out really bad. The crust was soggy and the filling was bland.
Nabin tajpuriya Music
[email protected]Overall, I thought the pie was just okay. I wouldn't make it again.
Haider Aly
[email protected]The pie was a bit too sweet for my taste. I think I'll try using less sugar next time.
Jose Chavez
[email protected]The pie was a bit too dry for my taste. I think I'll try adding some more moisture next time.
Ruma Aktar
[email protected]The pie was a bit too oily for my taste. I think I'll try using less olive oil next time.
Eunice Njumba
[email protected]I found that the pie was a bit too bland for my taste. I added some extra salt and pepper and it was much better.
Muhammad Husnain
[email protected]I'm not a fan of the crescent roll crust. I think it's too soft and doesn't hold up well to the filling.
erik home
[email protected]This pie is so easy to make and it's always delicious. I love that I can use any kind of cheese I have on hand.
Devyn McMillan
[email protected]I've made this pie several times now and it's always a hit. It's a great way to use up zucchini from the garden.
Zariah Pope
[email protected]I made this pie for a dinner party and it was a huge success. Everyone raved about how delicious it was.
Sachele Winn
[email protected]This pie is perfect for a summer potluck. It's light and refreshing, and it's always a crowd-pleaser.
Satu Jahan
[email protected]I'm not a big fan of zucchini, but I loved this pie. The zucchini was cooked perfectly and it wasn't overpowering.
Narmeen Asjad
[email protected]I added some extra cheese to the filling and it was amazing. The cheese melted perfectly and added a gooey, flavorful touch.
Aaron Ashirifi
[email protected]I wasn't sure how the crescent roll crust would turn out, but it was actually really good. It was flaky and buttery, and it held up well to the filling.
Keara McKenzie
[email protected]The zucchini in this pie is so flavorful. I used fresh zucchini from my garden and it really made a difference.
lakshan production sri lanka
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this pie without any problems.
Muhammad Balal
[email protected]This zucchini crescent pie was a hit with my family! The flavors were perfectly balanced and the crust was flaky and golden brown. I'll definitely be making this again.