Recipe: Zucchini Deep Dish Pie

Zucchini Deep Dish Pie

Crust
1 pkg of refrigerated crescent rolls
2 tsp of Dijon mustard

Filing
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
2 tbsp butter
2 garlic clove – pressed
½ tsp of Italian seasoning
¼ tsp salt
¼ tsp pepper
2 tbsp parsley
2 eggs
2 cups shredded mozzarella cheese

Cover bottom and sides of round baking pan with crescent rolls sealing the seams to form a crust. Spread mustard over the bottom of the crust. Sauté zucchini and onion on medium heat in butter with salt and pepper for 4-5 minutes. Remove from heat, stir in parsley. Whisk egg and stir in cheese. Add veggie mixture and pour into crust. Bake at 375° 25-30 minutes or until center is set and crust is golden brown.