Italian Zucchini Crescent Pie


4 Cups thinly sliced zucchini
1 Cup chopped onion
1/4 Cup butter
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs
8 oz. shredded mozzarella cheese
8 oz can crescent rolls
Horseradish mustard


  • Stir zucchini, onion, and butter together and cook for 10 mins.
  • Add parsley, salt, pepper, garlic powder, basil, oregano, eggs, and mozzarella cheese.
  • Separate 8 oz can of refrigerator Quick Crescent Rolls. 
  • Press rolls into 10″ pie pan to form crust.
  • Coat bottom of crust with horseradish mustard.
  • Pour zucchini mixture into crust.
  • Bake at 375 for 18-20 mins. 
  • Let stand 10 mins before serving.

Compliments of Farms View Roadstand