Zucchini Crescent Pie

Name: Zucchini Crescent Pie
Ingredients: 4 cups zucchini thinly sliced; 1 cup onions chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder or 1 fresh clove garlice; 1/4 teaspoon basil dried; 1/2 teaspoon oregano dried; 2 tablespoons parsley leaves chopped; 8 ounces mozzarella cheese lowfat; 2 large eggs lightly beaten; 1/4 cup margarine reduced-calorie; 2 tablespoons dijon mustard; 8 ounces crescent roll dough tubed

13 ingredients

14 steps

Ingredients

4 cups zucchini thinly sliced
1 cup onions chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder or 1 fresh clove garlice
1/4 teaspoon basil dried
1/2 teaspoon oregano dried
2 tablespoons parsley leaves chopped
8 ounces mozzarella cheese lowfat
2 large eggs lightly beaten
1/4 cup margarine reduced-calorie
2 tablespoons dijon mustard
8 ounces crescent roll dough tubed

Directions

1

Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.
2

Stretch to fit and spread evenly.
3

Seal the seams and crimp the rim.
4

Brush mustard on the dough.
5

In large skillet, heat some of the margarine and saute the onion for about 2 minute then add the zucchini (add rest of margarine if needed) and saute for another 2 minutes or until zucchini are tender but firm.
6

Stir in herbs and salt and pepper; add garlic.
7

Remove from heat.
8

In a large bowl, combine the cheese and the eggs.
9

Stir in the saute.
10

Transfer to pie pan.
11

Position oven rack so that it is about 4 inches from the bottom heat source.
12

Preheat to 325F (160C).
13

Bake about 20 minutes.
14

Let cool (set) for 10 minutes before serving.