Zucchini Deep Dish Pie

Ingredients

    Crust
  • 1 package (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
    Filling
  • 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

Directions

  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 Mandoline fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in (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

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