ZUCCHINI DEEP DISH PIE

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ZUCCHINI DEEP DISH PIE image

Categories     Vegetable     Side

Yield 8 people

Number Of Ingredients 3

1 pkg refrigerator crescent rolls. 2 tsp dijon mustard. Filling: 4 small zucchini thinly sliced. 1 cup chopped onion. 2 T butter
melted. 1 pressed garlic clove. 1/2 tsp Italian seasoning. 1/4 t salt
and 1/4 t pepper. 2 T fresh parsley. 2 eggs. 2 cups shredded mozarella cheese.

Steps:

  • 375 for oven. Unroll dough and place into a pie plate and press together to form a crust. Spread mustard over the bottom. Cook zucchini and onion in butter on med high heat. Season with salt pepper and seasoning. Remove from heat and stir in parsley. Whisk eggs and stir in cheese. Add vegetables and pour into pan. Spread evenly and bake at 30 minutes. Cut into wedges to serve.

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