Zucchini Crescent Pie

When you need dinner on the table in no time at all, give this recipe a try.

Zucchini Crescent Pie


8 oz tube refrigerated crescent rolls
2 tsp Dijon mustard
4 cups sliced zucchini
1 onion, chopped
6 Tbs butter
2 eggs
1 cup mozzarella cheese, shredded
1 cup cheddar or Monterey jack cheese, shredded
Salt and pepper
1/2 tsp Italian herbs


1. Separate crescent dough into 8 triangles and place in a greased 9 inch pie plate with the points toward the center. Press to seal the seams and shape crust. Spread with mustard.

2. In a skillet, sauté zucchini and onion in butter. Cook until tender.

3. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.

4. Bake at 375 F for about 25 minutes or until the center is set.

Serves 6

I used to have a real thing for ‘Til Tuesday. I love Aimee Mann’s solo stuff, too. I saw her in concert a few years back. She was really good but just a bit disconcerting because it was like listening to her albums. Her voice is perfect live. Complete and utterly perfect.

Here are a few of my favorite ‘Til Tuesday songs for a Tuesday.
Til Tuesday-Rip In Heaven

Oh, to have grown up in the eighties. You know, in the way that 20 somethings grew up….

Cheers and a very happy Tuesday! ‘Til Wednesday my friends.

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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