Crescent Zucchini Pie

Name: Crescent Zucchini Pie
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 2 teaspoons Dijon mustard; 4 cups sliced zucchini; 1 cup chopped onion; 6 tablespoons butter, cubed; 2 large eggs, lightly beaten; 1 cup shredded part-skim mozzarella cheese; 1 cup shredded Colby-Monterey Jack cheese; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano

13 ingredients

4 steps

Ingredients

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

Directions

1

Separate crescent dough into 8 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.
2

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.
3

Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
4

Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.