Zucchini Crescent Pie

Name: Zucchini Crescent Pie
Ingredients: 2 tablespoons butter (preferably Amish Roll Butter); 4 cups thinly sliced zucchini (or summer squash, or whatever else you’d like to throw in, kale, spinach, tomatoes, use what you have!); 1 cup chopped onion (I’ve gone with 1/2 cup too, again, personal preference); 2 tablespoons dried parsley flakes (skip this and go straight for the PYO herb garden!); 1/2 teaspoon salt (or to taste); 1/2 teaspoon pepper (freshly ground, to taste); 1/4 teaspoon garlic powder (go for a real minced clove!); 1/4 teaspoon dried basil leaves (a few fresh basil leaves or a frozen block of summer pesto are a great substitute here); 1/4 teaspoon dried oregano leaves (again, go for the real deal if you have it! I generally triple the amount when substituting with fresh herbs); 2 eggs, well beaten; 2 cups shredded Muenster or mozzarella cheese (8 oz); 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (or other preferred brand); 2 teaspoons yellow mustard (dijon is great too)

www.csa365.org

This simple recipe comes down to this: Pick up a roll of crescents from your local supermarket (please note this is an ingredient not on our "staples" list). La

View full recipe on www.csa365.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.csa365.org.

Share this recipe:

Cooking tools:

Saute pan
Oven
Mixing bowl
Pie dish
Quiche pan
Baking dish
Spatula
Whisk
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Aluminum foil
Fork
Stove
Cooking spoon

Ingredients

2 tablespoons butter (preferably Amish Roll Butter)
4 cups thinly sliced zucchini (or summer squash, or whatever else you’d like to throw in, kale, spinach, tomatoes, use what you have!)
1 cup chopped onion (I’ve gone with 1/2 cup too, again, personal preference)
2 tablespoons dried parsley flakes (skip this and go straight for the PYO herb garden!)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (freshly ground, to taste)
1/4 teaspoon garlic powder (go for a real minced clove!)
1/4 teaspoon dried basil leaves (a few fresh basil leaves or a frozen block of summer pesto are a great substitute here)
1/4 teaspoon dried oregano leaves (again, go for the real deal if you have it! I generally triple the amount when substituting with fresh herbs)
2 eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (or other preferred brand)
2 teaspoons yellow mustard (dijon is great too)