Crescent Zucchini Pie

By cu6t4ie

Ingredients

• 1 tube(8oz.)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(4oz.) shredded mozarella cheese
• 1 cup(4oz.) 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

Details

Servings 6

Preparation

Step 1

Separate crescent dough into eight triangles and place in a greased 9-in.deep-dish pie plate with points toward 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 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.Cover edges loosely with a foil if crust browns too quickly.