Recipe: Zucchini Crescent Summer Pie

March 20, 2017

This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Elena Diarte-Bush.


4 cups thinly sliced unpeeled zucchini

1 cup chopped onion

1/2 cup margarine

1/2 cup chopped parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

2 eggs, well beaten

2 cups grated Muenster cheese

1 can refrigerated crescent rolls

2 tablespoons Dijon-style mustard


In a 10-inch skillet, saute zucchini and onion in margarine for 10 minutes. Stir in parsley and seasonings. Beat eggs and cheese in bowl. Stir in vegetable mixture. Separate packaged dough into 8 triangles. Press over bottom and sides of ungreased 10-inch pie plate to form a crust. Spread with mustard. Pour in vegetable mixture. Bake at 375 degrees for 18 to 20 minutes. Let stand for 10 minutes before slicing.