Recipe of the Month Italian Crescent Zucchini Pie
Italian Crescent Zucchini Pie
Wanda Bruinsma, Lynwood
Ingredients
4 c thin sliced fresh zucchini
1 c diced onion
½ t salt and pepper
½ t garlic powder
1 t Italian seasoning
2 T fresh parsley or 1 t dried
2 eggs
8 oz shredded Italian cheese
1 T butter or EVOO
2 t mustard of choice
1 can crescent rolls
Instructions
Press one can of crescent rolls into lightly greased 8x11 inch pan and pre-bake at 375° for 4 minutes. Spread 2 tsp mustard over the crescent crust, set aside. Sauté zucchini and onion in 1 T butter or EVOO for 8 minutes. Stir in salt and pepper, garlic powder, Italian seasoning, and parsley flakes. Blend 8 oz shredded Italian cheese and 2 beaten eggs and stir into zucchini mixture. Spread over crust. Bake 18-20 minutes, until set.
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