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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. 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 eggs, lightly beaten |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) 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 eight 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 near the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Yield: 6 servings.
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