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Zucchini Crescent Pie
Recipe By : Pillsbury and Mary Roberts, Sturgeon Bay, WI
Serving Size : 4 Preparation Time :0:45
Categories : Cheese/Egg Quiche
Amount Measure Ingredient -- Preparation Method
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4 cups zucchini -- thinly sliced
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder -- or 1 clove
1/4 teaspoon basil
1/2 teaspoon oregano
2 tablespoons chopped parsley
8 ounces shredded lowfat mozzarella cheese
2 eggs -- lightly beaten
1/4 cup reduced-calorie margarine
2 tablespoons dijon mustard
8 ounces tubed crescent rolls
Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.
(Stretch to fit and spread evenly.) Seal the seams and crimp the rim. Brush
mustard on the dough.
In large skillet, heat some of the margarine and saute the onion for about 2
minute then add the zucchini (add rest of margarine if needed) and saute for
another 2 minutes or until zucchini are tender but firm. Stir in herbs and
salt and pepper; add garlic. Remove from heat. In a large bowl, combine the
cheese and the eggs. Stir in the saute. Transfer to pie pan.
Position oven rack so that it is about 4 inches from the bottom heat source.
Preheat to 325F.
Bake about 20 minutes. Let cool (set) for 10 minutes before serving.
[mcRecipe / patH 23 Au 96]
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NOTES : Move oven rack to position A/low. Or, par-bake the dough before
filling.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2338
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