Name: Crescent Zucchini Pie
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Crescent Zucchini Pie

1. 1 tube (8 ounces) refrigerated crescent rolls -

2. 2 teaspoons Dijon mustard -

3. 4 cups sliced zucchini -

4. 1 cup chopped onion -

5. 6 tablespoons butter, cubed -

6. 2 large eggs, lightly beaten -

7. 1 cup shredded part-skim mozzarella cheese -

8. 1 cup shredded Colby-Monterey Jack cheese -

9. 2 tablespoons dried parsley flakes -

10. 1/2 teaspoon salt -

11. 1/2 teaspoon pepper -

12. 1/4 teaspoon dried basil -

13. 1/4 teaspoon dried oregano -

How to cook deliciously - Crescent Zucchini Pie

1. Stage

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. Stage

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. Stage

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.