Crescent Zucchini Pie
Serving Size: 5
Nutritional Information: Cal 450; Fat Cal 270; Total Fat 30g; Saturated Fat 14g; Trans Fat 2.5g; Cholesterol 220mg; Sodium 850mg; Total Carbs 26g; Dietary Fiber 2g; Sugars 7g; Protein 20g. This recipe provides DRV: 15% vitamin A; 25% vitamin C; 30% calcium; 15% iron.
|1 cups||Mozzarella cheese|
|2 teaspoons||Dijon mustard|
|1 tablespoons||Italian seasoning|
|4 ounces||mushrooms, sliced|
|1 cups||onion, chopped|
|3 cups||zucchini, thinly sliced|
|2 tablespoons||butter or olive oil|
|8 ounces||refrigerated crescent rolls|
|1 cups||Colby-Monterey Jack cheese|
- Coat a 9-inch deep-dish pie plate with cooking spray. Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
- In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
- In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix. Add vegetables to egg mixture, mixing thoroughly.
- Pour over crust and bake in preheated 375ºF until a knife inserted near the center comes out clean, about 20-25 minutes.