Zucchini Deep Dish Pie



  • 1 (8 ounce) can refrigerated crescent rolls
  • 2 teaspoons Dijon mustard


  • 4 cups thinly sliced zucchini (3-4 small)
  • 1 cup coarsely chopped onion
  • 2 tablespoons butter or margarine
  • 1 garlic clove, pressed
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons snipped fresh parsley
  • 2 eggs
  • 2 cups (8 ounces) shredded mozzarella cheese


  1. Heat oven to 375 degrees F.
  2. Crust: Unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Rollerâ„¢, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
  3. Filling: Slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade.
  4. Coarsely chop onion using Food Chopper.
  5. Melt butter in Family (12-inch) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper for 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
  6. Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly.
  7. Bake for 25-30 minutes or until center is set and crust is golden brown.
  8. Cut into wedges to serve.

Yield: 8 servings

Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 16 g, Protein 12 g, Sodium 650 mg, Fiber 1 g

Recipe credit: Pampered Chef