Zucchini Deep Dish Pie
From The Pampered Chef
Servings: 8
Ingredients
Crust
- 1 (8oz) pkg refrigerated Crescent Rolls
- 2 teaspoons Dijon mustard
Filling
- 4 cups thinly sliced zucchini (3-4 small)
- 1 cup coarsely chopped onion
- 2 tablespoons butter or margarine
- 1 clove garlic pressed
- ½ teaspoon Italian seasoning (or more, to taste)
- ¼ teaspoon salt (or more, to taste)
- ¼ teaspoon ground black pepper (or more, to taste)
- 2 tablespoons snipped fresh parsley
- 2 eggs
- 2 cups (8oz) shredded mozzarella cheese
Instructions
- Preheat oven to 375℉.
- For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
- For filling, slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in Family (12-inch) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
- Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.
