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Crescent Zucchini Pie

Crescent Zucchini Pie

Crescent Zucchini Pie

Serving Size: 5

Nutritional Information: Cal 450; Fat Cal 270; Total Fat 30g; Saturated Fat 14g; Trans Fat 2.5g; Cholesterol 220mg; Sodium 850mg; Total Carbs 26g; Dietary Fiber 2g; Sugars 7g; Protein 20g. This recipe provides DRV: 15% vitamin A; 25% vitamin C; 30% calcium; 15% iron.

Ingredients
Quantity
cooking spray
refrigerated crescent rolls
8 ounces
butter or olive oil
2 tablespoons
zucchini, thinly sliced
3 cups
onion, chopped
1 cups
mushrooms, sliced
4 ounces
eggs
4
Italian seasoning
1 tablespoons
Dijon mustard
2 teaspoons
Mozzarella cheese
1 cups
Colby-Monterey Jack cheese
1 cups

Directions

Coat a 9-inch deep-dish pie plate with cooking spray. Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams. In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes. In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix. Add vegetables to egg mixture, mixing thoroughly. Pour over crust and bake in preheated 375ºF until a knife inserted near the center comes out clean, about 20-25 minutes.

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