CRESCENT ZUCCHINI PIE
Steps:
- Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.
ITALIAN ZUCCHINI CRESCENT PIE
Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
- In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
- Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
- Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 115 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 2 1/2 g
ZUCCHINI CRESCENT PIE
"One of my mother's many recipes designed to take advantage of bountiful zucchini, this pie is inexpensive, nutritious, tasty, filling-and so easy," says Susan Davis of Ann Arbor, Michigan. "Refrigerated crescent rolls and cooked ham cut prep time but not taste. My family loves it!"
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned., Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts :
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
CHICKEN ZUCCHINI BAKE
When zucchini is abundant, this seems to be one of my family's favorite ways to use it -- simple and extremely tasty! If you want it for breakfast -- eliminate the chicken!
Provided by Paul & Debbie Dietzenbach
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
- Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
- In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
- Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 29.3 g, Cholesterol 129.5 mg, Fat 25.4 g, Fiber 1.1 g, Protein 24.3 g, SaturatedFat 10.4 g, Sodium 942.4 mg, Sugar 6.4 g
CHICKEN CRESCENT CASSEROLE
This is a yummy recipe that any cheese or casserole lover will adore! It's super easy to make, as most casseroles are. It's also a fun recipe to play around with; you could add vegetables (broccoli might be nice) or bacon. Just have fun with it!
Provided by HotintheKitchen25
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken until no longer pink in the center, about 10 minutes per side. Shred chicken.
- Spread chicken over crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish.
- Mix cream of mushroom soup, cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls.
- Bake in preheated oven until bubbly and rolls are golden brown, about 40 minutes.
Nutrition Facts : Calories 811.8 calories, Carbohydrate 57.8 g, Cholesterol 89.1 mg, Fat 45.5 g, Protein 37.8 g, SaturatedFat 15.6 g, Sodium 2113.9 mg, Sugar 12.5 g
ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
ZUCCHINI CRESCENT PIE
Make and share this Zucchini Crescent Pie recipe from Food.com.
Provided by Lennie
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375F degrees.
- In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
- Stir in parsley and seasonings.
- In a large bowl, blend eggs and cheese; stir in vegetable mixture.
- Substitute muenster cheese for the mozzarella if you wish.
- Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
- Press dough over bottom and up sides to form crust; spread crust with mustard.
- Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
- If crust becomes too brown, cover with foil during last 10 minutes of baking.
- Let stand for 10 minutes before cutting into wedges to serve.
ITALIAN ZUCCHINI CRESCENT CASSEROLE
I've had this recipe in my possesion for over a year and really wasn't too sure if I would ever make it because I really don't care for zucchini. I could kick myself for waiting so long. If you are looking for a dinner recipe that will knock your socks off...look no further.
Provided by Jeanette G
Categories Cheese
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In large skillet melt your butter over medium/high heat.
- Add zucchini and onions and cook until tender.
- Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
- Mix well and set aside and let cool.
- In a large bowl, add beaten eggs and shredded cheeses together.
- Stir in your cooled vegetables.
- Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
- Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
- Spread mustard evenly over the dough.
- Pour your egg and veggie mixture into your pan evenly.
- Bake at 375 degrees for 30 minutes.
- Take out and place foil strips around edges to prevent excessive browining.
- Place back in oven for about another 10 minutes or until inserted knife comes out clean.
- Let it cool for about 10 minutes before serving.
ZUCCHINI CASSEROLE
Make and share this Zucchini Casserole recipe from Food.com.
Provided by Charlotte J
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut zucchini lengthwise, remove large seeds, peel and cube.
- Cook onion and sausage and drain well.
- Stir in remaining ingredients and places in a greased casserole dish.
- Cover and bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 564.1, Fat 43.5, SaturatedFat 17.5, Cholesterol 148.3, Sodium 1380.9, Carbohydrate 17.9, Fiber 1.2, Sugar 1.8, Protein 24.3
ITALIAN ZUCCHINI CRESCENT PIE
This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.
Provided by Mainely Debbie
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
- Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
- In a seperate bowl stir together eggs and cheese; add vegetable mixture.
- Seperate rolls into triangles.
- Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
- Spread the crust with the mustard.
- Add vegetable mixture.
- Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
- Let stand for 10 minutes before slicing.
ZUCCHINI CRESCENT CASSEROLE
This is one flavorful zucchini casserole! The herb cheese spread, seasoning, fresh tomatoes, onion, zucchini, and the crescent roll crust makes this a tasty side dish. And it's pretty easy to whip up too! Hearty enough, it could even be a light dinner.
Provided by Shirley Schiavone @InformaticsRN
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. In a large skillet, add olive oil. Heat to medium-high heat.
- Add zucchini, onions, and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil, and oregano. Mix well. Set aside.
- In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
- Separate dough into 8 triangles. Place in ungreased 12x8 glass baking dish; press over bottom and up sides to form crust. Firmly press perforations to seal.
- Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard.
- Place tomatoes on top of the vegetable mixture.
- Now place 1/2 of the cheese mixture over the tomatoes. REPEAT for the remaining veggies and cheese mixtures.
- End up with the zucchini mixture on top.
- Bake 18 to 22 minutes or until knife inserted near center comes out clean.
- Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
- Let stand 10 minutes before serving.
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
CRESCENT BEEF CASSEROLE
This flavorful meal-in-one dish is all you need to serve a satisfying and quick weeknight dinner. It's on the table in just 30 minutes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, heat oil over medium-high heat. Add zucchini, onion and green pepper; cook and stir until crisp-tender, 4-5 minutes. Stir in beef, tomato puree, oregano, salt and pepper; heat through., Spread mashed potatoes in an 11x7-in. baking dish coated with cooking spray. Top with beef mixture; sprinkle with feta cheese. , Unroll crescent dough. Separate into 4 rectangles; arrange 3 rectangles over the casserole. If desired, brush with egg wash. Bake until top is browned, 12-15 minutes. Roll remaining dough into 2 crescent rolls; bake for another use.
Nutrition Facts : Calories 443 calories, Fat 22g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
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