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Zucchini Crescent Pie

 

.
60

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

50

min

Trans-fat Free, Low Carb
 

Ingredients

4 cups zucchini
thinly sliced
1 cup onions
chopped
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
or 1 fresh clove garlice
*
¼ teaspoon basil
dried
*
½ teaspoon oregano
dried
*
2 tablespoons parsley leaves
chopped
8 ounces mozzarella cheese
lowfat
2 large eggs
lightly beaten
¼ cup margarine
reduced-calorie
2 tablespoons dijon mustard
8 ounces crescent roll dough
tubed
*

Directions

Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.

Stretch to fit and spread evenly.

Seal the seams and crimp the rim.

Brush mustard on the dough.

In large skillet, heat some of the margarine and sauté the onion for about 2 minute then add the zucchini (add rest of margarine if needed) and sauté for another 2 minutes or until zucchini are tender but firm.

Stir in herbs and salt and pepper; add garlic.

Remove from heat.

In a large bowl, combine the cheese and the eggs.

Stir in the sauté. Transfer to pie pan.

Position oven rack so that it is about 4 inches from the bottom heat source.

Preheat to 325℉ (160℃).

Bake about 20 minutes.

Let cool (set) for 10 minutes before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 10666% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 311mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 14%
Calcium 16% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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