Zucchini Crescent Pie

By JimMac

Ingredients

• 4 cups thin, unpeeled sliced zucchini
• 1 cup coarsely chopped onions
• 1/2 cup chopped red pepper
• 1/2 cup butter
• 1/2 cup chopped parsley
• 2 eggs
• 1/2 t each of salt and pepper
• 1 t chopped garlic
• 1/2 t each of basil and oregano
• 1 cup shredded mozzarella, Tex-Mex, or Monterey Jack cheese
• 1 can Pillsbury crescent rolls, chilled
• 2 T Dijon/Creole mustard
• tomato slices (optional)

Details

Servings 6

Preparation

Step 1

Method:

Heat oven to 375˚F. Spread Pillsbury crescent rolls in a 10-inch pie plate. Brush Dijon or Creole mustard over the dough.

Melt butter in a skillet and add vegetables and seasonings and simmer for about 10 minutes. Drain and allow vegetables to cool.

Beat eggs and add cheese. Combine eggs and vegetable mixture and pour over the crust. Cover with slices of tomato, if desired.

Bake for 30 to 35 minutes, until a knife inserted in center comes out clean.