Zucchini Deep Dish Pie

By á-1399

Pampered Chef cal 28, total fat 19g, saturated fat 9 g, cholesterol 85 mg, carbohydrate 16g, protein 12g, sodium 650mg, fiber 1 g

Assemble ingredients prior to preparation

Ingredients

• 1 pkg (8 oz) refrigerated crescent rolls
• 2 t Dijon mustard
• Filling
• 4 c thinly sliced zucchini (3-4 small)
• 1 c coarsely chopped onion
• 2 T butter or margarine
• 1 garlic clove, pressed
• 1/2 t Italian seasoning
• 1/4 t salt
• 1/4 t ground black pepper
• 2 T snipped fresh parsley
• 2 eggs
• 2 c (8 oz) shredded mozzarella cheese

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375. For crust, unroll dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward center. Using lightly floured Bakers Roller, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
2. For filling, slice zucchini using ultimate slice and grate fitted with adjustable thin slicing blade. Coarsely chop onion using food chopper. Melt butter in family (12") skillet over medium high heat. Cook and stir zucchini, onion, garlic, seasoning, salt and pepper 4-5 minutes or until vegetables are crisp tender. Remove from heat, stir in parsley.
3. Whisk eggs in classis batter bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.