Italian Zucchini Crescent Pie

Italian Zucchini Pie smallContinuing on my rampage of zucchini madness, I present a wonderful offering of zucchini pie. While the crust of it is not picture perfect, the fresh Italian seasoning just pops with excellent flavor!! I found this recipe in the book, “Cooking with Heirlooms” by Karen Keb Acevedo. I have no connection with the author except that it is a cookbook in my collection. I will expound on my cookbook addiction in a future post. I enjoyed using my fresh ingredients from my garden including the eggs in this dish.

4 cups thin sliced Zucchini
1 cup Onion, chopped
2 tablespoons Butter
½ cup fresh Parsley, chopped or 2 tablespoons dried
½ teaspoon Seas Salt or Kosher
½ teaspoon fresh ground Black Pepper
1 teaspoon Garlic Powder
2 tablespoon fresh Basil, chopped, or ¼ teaspoon dried (I used a mix of fresh Spicy Globe Basil, Sweet Basil and Cinnamon Basil)
2 tablespoons fresh Oregano, chopped or ¼ teaspoon dried. (I used fresh Marjoram)
2 Eggs, beaten
2 cups Mozzarella Cheese, shredded
1 can of 8 Crescent Rolls
2 teaspoons Mustard

Preheat oven to 375 degrees.
Combine the zucchini, onions and butter in a large skillet over medium high heat. Sauté for 10 minutes stirring constantly or until zucchini is tender and translucent. Remove from heat and add parsley, salt, pepper, garlic, basil and oregano. Mix well. Set aside and allow to cool slightly. Combine the beaten eggs with the cheese in a different bowl. Set aside. Separate the 8 crescent rolls into individual triangles. Arrange the crescent rolls with the small end points meeting in the middle in a pie plate to form the crust. Spread the mustard on top of the crust. (I actually forgot to use the mustard and it turned out great.) Mix the egg and cheese mixture into the zucchini mix. Stir well. Pour the mixture into the pie plate. Bake for about 8 minutes. Cover the edge of crust with tinfoil to stop over-browning and bake for 10 to 12 more minutes. Remove from oven and allow to cool for about 10 minutes before serving.
Zucchini pie smallHere is another photo. This time I used half sliced zucchini, half shredded and added more cheese.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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