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Italian Zucchini Crescent Pie Recipe

A light vegetarian dish that everyone is sure to enjoy.

Prep Time: 10 Mins | Total Time: 1 Hr 10 Mins | Makes: 6-8

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Ingredients:

4 cups (1 L) thinly sliced zucchini
1 cup (250 mL) chopped onion
2 tbsp (25 mL) butter or margarine
2 cups (500 mL) grated mozzarella cheese
2 eggs
1/2 cup (125 mL) chopped fresh parsley
1/2 tsp (2 mL) each salt & pepper
1/4 tsp (1 mL) each garlic powder, dried basil & oregano
1 can (235 g) Pillsbury* Crescent Roll
2 tsp (10 mL) Dijon or prepared mustard

Method:

Heat oven to 375°F (190°C).
In large frypan, cook zucchini and onion in butter for 10 minutes, or until tender. Combine cheese, eggs, parsley and seasonings until well blended. Stir into vegetable mixture.
Separate dough into 8 triangles. Place triangles in 9-inch (23 cm) pie pan or quiche dish, pressing together to form a crust. Seal perforations. Spread crust with mustard.
Pour vegetable mixture evenly into crust. Bake for 20 to 25 minutes or until filling sets.
Let stand 10 minutes before serving. Cut into wedges to serve.

Tip: Add richness and flavour by crumbling feta or goat cheese into the pie.

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1 Serving: Calories 370; ( Calories from Fat 230 ); Total Fat 25g ( Saturated Fat 13g , Trans Fat 2 1/2g ); Cholesterol 115mg;Sodium 810mg;Total Carbohydrate 21g ( Dietary Fiber 1g , Sugars 6g ); Protein 15g Percent Daily Value* : Vitamin A 15%; Vitamin C 15%; Calcium 30%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

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