Crescent Zucchini Pie
Crescent Zucchini Pie requires around 40 minutes from start to finish. One portion of this dish contains about 14g of protein, 30g of fat, and
Separate crescent dough into eight triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams.
In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce
Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
Angel Late Harvest RieslingMessina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.