Italian zucchini crescent pie recipe from 1980

Name: Italian Zucchini Crescent Pie (1980)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 4 cups thinly sliced zucchini; 1 cup chopped onion; 1/4 - 1/2 cup margarine; 1/2 cup chopped parsley; 2 tablespoons parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon basil; 1/4 teaspoon oregano leaves; 2 beaten eggs; 2 cups (8 ounces) shredded Kraft natural mozzarella cheese or Casino natural muenster cheese; 8-ounce can Pillsbury refrigerated quick crescent dinner rolls; 2 teaspoons mustard

Categories: 1980s, Retro dinner recipes, Vintage advertisements, Vintage food & drink, Vintage vegetarian recipes

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Italian Zucchini Crescent Pie

Bake the recipe that won $40,000! This Italian Zucchini Crescent Pie won America’s Bake-Off Contest, and it’ll win with your family, too.

Mrs Max Caplan of Tamarac, Florida, won the Grand Prize of $40,000 in the 1980 America’s Bake-Off Contest with this delightfully mellow pie made of light, flaky Pillsbury Crescent Rolls (canned dough) and fresh zucchini.

It bakes in just twenty minutes! Try it — and make summertime menu magic for your family.

Italian Zucchini Crescent Pie (1980)

Yield: 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

Ingredients

4 cups thinly sliced zucchini
1 cup chopped onion
1/4 - 1/2 cup margarine
1/2 cup chopped parsley
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano leaves
2 beaten eggs
2 cups (8 ounces) shredded Kraft natural mozzarella cheese or Casino natural muenster cheese
8-ounce can Pillsbury refrigerated quick crescent dinner rolls
2 teaspoons mustard

Instructions

Cook and stir the thinly sliced zucchini and chopped onion in margarine for 10 min.
Stir in Italian spices.
Combine eggs and cheese.
Stir in zucchini mixture.
Separate Crescent rolls into 8 triangles. Place in ungreased 10" pie pan; press over bottom and up sides to form crust.
Spread mustard over the crust.
Pour vegetable mixture into crust.
Bake in preheated 375 (F) oven for 18-20 min, or until center is set. (Cover crust with foil during last 10 minutes of baking.)
Let stand 10 minutes before serving.

Notes

For 12- by 8-inch baking dish, separate dough into 2 long rectangles; press over bottom and 1-inch up sides to form crust.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 92mgSodium: 465mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 10g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Italian Zucchini Crescent Pie vintage recipe

MORE: The Impossible Pie recipe book: 12 easy dinner recipes & desserts from 1982

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!