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Crescent Zucchini Pie

TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 6 servings.
A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. —Zelda DeHoedt, Cedar Rapids, Iowa

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.

Nutrition Facts

1 piece: 413 calories, 30g fat (16g saturated fat), 128mg cholesterol, 849mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 15g protein.

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