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 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
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
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
Source: Pampered Chef