Zucchini Crescent Supper Torte

This is a Pillsbury recipe I found in an older magazine. I can’t find the recipe online.

  • 1 8 ounce can of refrigerated crescent rolls
  • 4 slices of bacon
  • 4 cups of sliced zucchini
  • 1/2 cup of finely chopped onion
  • 1/3 cup chopped green bell peppers (we didn’t use)
  • 1 garlic clove, minced
  • 1 cup tomatoes, chopped, seeded and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1/2 cup flour
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  1. Preheat oven to 375F.
  2. Separate the crescent dough into the 8 triangles. Press into bottom and 3/4 way up the sides of an ungreased 9 inch springform or 9 inch square pan. Press to seal the perforations.
  3. In a large skillet, cook bacon until crisp. Remove bacon from skillet and drain fat, keeping 1 tablespoon in skillet. Crumble bacon and set aside.
  4. Add zucchini, onion and green bell peppers (if using) to the skillet. Cook over medium heat until vegetables are tender. If mixture is watery, drain. (Ours did not get watery.) Stir in the crumbled bacon, tomatoes, salt, Italian seasoning and pepper and cook a few more minutes.
  5. Spoon the zucchini mixture into the crust. Sprinkle with cheddar cheese.
  6. In a medium bowl, mix together the flour, Parmesan cheese, baking powder, salt, yogurt and eggs until smooth. Pour over vegetables and cheddar cheese.
  7. Bake 50 to 55 minutes of until puffed up and golden brown around edges.
  8. Remove sides of pan and cut into wedges.

Zucchini Crescent



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