Crescent Zucchini Pie


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 6 tablespoons butter, cubed
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) 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


  • Separate crescent dough into eight 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.
  • 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.
  • Bake at 375° for 20-25 minutes or until a knife inserted near the
    center comes out clean. Cover edges loosely with foil if crust browns
    too quickly.

Yield: 6 servings.