Zucchini Crescent Pie
.
Yield
12 servingsPrep
10 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
zucchini
thinly sliced |
|
| 237 | ml |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
garlic powder
or 1 fresh clove garlice |
|
| 1.3 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 231.2 | ml/g |
mozzarella cheese
lowfat |
|
| 2 | large |
eggs
lightly beaten |
|
| 59 | ml |
margarine
reduced-calorie |
|
| 3E+1 | ml |
dijon mustard
|
|
| 231.2 | ml/g |
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.
