I made this today. For example, cook spices with onion and zucchini for better flavor instead of waiting until they are cooked to add spices. I used the basic recipe. 8 %. https://www.pillsbury.com/recipes/italian-zucchini-crescent-pie Georgia B. I added venison sausage to it but I did not like the combination of mozzarella and zucchini. I really disliked the soggy bottom. I just made this for the first time, and it's delicious!! I am always looking for zucchini or yellow squash recipes that don't end up too runny; this was perfect, and super tasty too. It sounds a little odd but it gives it a great flavor. This is a keeper! Loved it! I also topped the entire pie with crispy bacon after it was out of the oven. Carefully lift it into the dish and press across the bottom and up the sides. Add zucchini and onions; … 1 (8 ounce) package shredded mozzarella cheese, 1 (8 ounce) tube refrigerated crescent rolls. I make it with crust or without and have used egg beaters and reduced fat cheese. Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Whisk eggs and mozzarella cheese together in a bowl. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I love to make it as often as I can. Spread the pie crust across the bottom and up the sides of baking dish that has been lightly greased. Carefully lift it into the dish and press across the bottom and up the sides. Our guest couldn't stop raving about it and they are pretty picky eaters. Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat. Congrats! I used whole grain mustard on the crust enough to lightly coat the whole crust. Used a 9 x 13 cake pan and baked for 20 mins and it was perfect. In large mixing bowl, combine the eggs, cheese and mustard, then add the zucchini/onion mixture. Don't make your crust extend too far above the dish or else like in the photo the outermost edges will brown before the middle is set. This dish is wonderful. 271 calories; protein 11.6g 23% DV; carbohydrates 16.2g 5% DV; fat 17.7g 27% DV; cholesterol 79.7mg 27% DV; sodium 647.4mg 26% DV. Stir in the chopped parsley, salt, pepper, garlic powder, basil and oregano. It's fabulous! Your daily values may be higher or lower depending on your calorie needs. I made this as a last minute dish for a dinner we were having. The only thing I changed was the plain Crescent rolls. Add comma separated list of ingredients to include in recipe. Only thing is that I use dijon mustard instead but its well worth trying with yellow mustard. I added cream cheese along with the mozzarella cheese. We didn't have any crescent rolls so we used canned biscuits instead. Let stand 10 minutes before serving. Nutrient information is not available for all ingredients. Baked up nice in 20 minutes and had a nice texture to it that held together very well when served. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. I almost feel like the crust should have been parbaked because the taste of the almost raw dough was unappetizing. I used half zucchini and half yellow squash and baked in a deep glass pie plate. 26.1 g A couple of months ago I shared a recipe for Savory Dough, it makes enough for a two pie crust, so I decided to use one of them for this Rustic Zucchini Pie..

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