ITALIAN ZUCCHINI OR YELLOW SQUASH PIE

Italian Zucchini or Yellow Squash Pie image

Provided by Kimberly Biegacki

Time 1h25m

Number Of Ingredients 12

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2 Tbsp butter
4 c thinly sliced zucchini or yellow squash
1 c chopped onions
1/2 tsp salt
1/2 tsp pepper
1 - 2 clove garlic, minced
1 1/2 tsp beau monde seasoning
3/4 tsp dried basil leaves
2 - 3 large eggs, well beaten
2 c shredded muenster, mozzarella or cheddar jack
1 can(s) pillsbury refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. I always seem to have one extra crescent so I cut it and put it on top for decoration.
3. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
5. July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6