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Zucchini Pie 2                                                      Becky Grasso   

1 tube (8 oz) refrigerated crescent rolls          1 tsp. Dijon mustard

4 cups sliced zucchini                                        1 cup chopped onion

6 Tbsp. butter, cubed                                         2 eggs, lightly beaten

1 cup shredded mozzarella cheese                  1 cup Colby Monterey Jack cheese

2 tsp. dried parsley flakes                                  ½ tsp. salt

½ tsp. pepper                                                      ¼ tsp. dried basil

¼ tsp. dried oregano

Separate crescent dough into eight triangles and place in a greased 9 inch deep dish pie plate with points toward the center.  Press dough onto the bottom and up the sides of plate to form a crust; seal seams.  Spread with mustard.  In large skillet, sauté zucchini and onion in butter until tender.  In a large bowl, combine the eggs, cheeses seasonings and zucchini mixture.  Pour into crust.  Bake at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.  Cover edges loosely with a foil if crust browns too quickly.  Yield: 6 servings.