This recipe comes from a decades-old church cookbook aptly titled ‘Look n Cook’. A ladies group at a Methodist church compiled the recipes in the 1960’s, but I didn’t find the book until this summer.
There are no pictures, no special introductions and no information about the history of the church. It simply contains basic recipes that were passed down from, I assume, generation to generation in a small town in Texas called Pampa.
I found a lot of good recipes in the book, but this one really stood out to me. It’s like a quiche, but it’s not heavily-based in eggs. There’s only 3 eggs in the entire dish (and actually, the recipe just called for 2).
There’s a TON of cheese in this dish, though. Eight ounces, or 2 cups, of shredded Muenster cheese are mixed with lightly sauted zucchini and onion to comprise most of the filling of the pie.
One thing I really liked about this dish was using crescent roll dough for the crust. It’s nice, fluffy and lightly flaky and it browns up considerably during the baking process, which was surprising to me since there’s so much stuff on top of it.
This recipe also called for mustard to be spread on top of the dough before you put the filling inside of it. ABSOLUTELY DO NOT SKIP THIS STEP! The mustard flavor really makes this dish sing!
Zucchini Crescent Pie
A savory pie made from crescent roll dough filled with a cheesy zucchini filling.
- Preheat oven to 375 degrees. In a large skilet, saute zucchini and onion in butter until tender, about 8-9 minutes.
- Stir garlic powder, oregano, Italian seasoning, salt and pepper into skillet with zucchini and onion. Meanwhile, in a large bowl, blend eggs with cheese. Stir in vegetables.
- Separate crescent roll dough into 8 triangles. Press the dough into a 9″ pie pan. Spread mustard on top of dough.
- Pour vegetable and egg mixture into the prepared crust. Bake, uncovered, for 20 minutes or until knife inserted into the center comes out clean. If crust becomes too brown, cover with foil for the remainder of the cooking time.