Crescent Zucchini Pie

By á-2700

Ingredients

• 1 tube (8 oz) refrigerated crescent rolls
• 2 tsp. Dijon mustard
• 4 cups sliced zucchini
• 1 cup chopped onion
• 6 Tbsp. butter, cubed
• 2 eggs, lightly beaten
• 1 cup shredded part skim mozzarella cheese
• 1 cup shredded Colby-Monterey Jack cheese
• 2 Tbsp. dried parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. dried basil
• 1/4 tsp. dried oregano

Preparation

Step 1

Separated 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. Spread with mustard.

In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.

Bake at 375 for 20-25 mins. or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if crust browns too quickly.