Cheesy Zucchini Pie

1 . Stage

Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.

2 . Stage

Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.

3 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

4 . Stage

Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.

5 . Stage

Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.

6 . Stage

Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.

7 . Stage

Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.

8 . Stage

Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.

9 . Stage

Remove from oven and allow to set completely before serving, 10 to 15 minutes.