Name: Italian Zucchini Crescent Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 pie (8 servings)
Cuisine: Italian
Ingredients: 2 medium zucchinis, thinly sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tubes (8 ounces each) refrigerated crescent roll dough

Instructions

Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the sliced zucchini to the skillet, along with the dried oregano, dried basil, salt, and pepper. Cook, stirring occasionally, until the zucchini is tender, about 5-7 minutes. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked zucchini mixture with the shredded mozzarella and grated Parmesan cheese. Mix well to ensure the cheese is evenly distributed.
Unroll one tube of crescent roll dough and separate the triangles. Arrange them in the prepared pie dish, slightly overlapping the edges to form a crust.
Spread the zucchini and cheese mixture over the crescent roll crust.
Unroll the second tube of crescent roll dough and place the triangles on top of the zucchini filling, again overlapping the edges to seal the pie.
Bake the Italian Zucchini Crescent Pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for a few minutes before slicing and serving.

Ingredients

Instructions

Nutrition Facts

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