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Zucchini Deep Dish Pie

1   package (8 ounces) refrigerated crescent rolls
2   teaspoons Dijon mustard
4   cups thinly sliced zucchini (3-4 small)
1   cup coarsely chopped onion
2   tablespoons butter or margarine
1   garlic clove, pressed
1/2   teaspoon Italian seasoning
1/4   teaspoon salt
1/4   teaspoon ground black pepper
2   tablespoons snipped fresh parsley
2   eggs
2   cups (8 ounces) shredded mozzarella cheese
  1. Preheat oven to 375°F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller™, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
  2. For filling, slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in Family (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
  3. Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.

Yield: 8 servings

Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 16 g, Protein 12 g, Sodium 650 mg, Fiber 1 g