LIGHT ITALIAN ZUCCHINI CRESCENT PIE
WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.
Provided by gertc96
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
- Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
- Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
- In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
- Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
- Spread mustard over bottom of crust.
- Pour egg mixture evenly into crust-lined plate.
- Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
- Let pie stand for 10 minute before serving.
Nutrition Facts : Calories 72.7, Fat 0.2, Cholesterol 5.1, Sodium 324.4, Carbohydrate 7.8, Fiber 2.1, Sugar 3.5, Protein 10.4
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