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)
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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
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