Pampered Chef Recipes
Zucchini Deep Dish Pie
Yield: 8 servings
Ingredients
Crust
- 1 (8 ounce) can refrigerated crescent rolls
- 2 teaspoons Dijon mustard
Filling
- 4 cups thinly sliced zucchini (3 or 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
Instructions
- Heat oven to 375 degrees F.
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.
Crust
- 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 for 4 to 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 for 25 to 30 minutes or until center is set and crust is golden brown.
- Cut into wedges to serve.
Nutrition
Per serving: Calories 280, Total Fat 19g, Saturated Fat 9g, Cholesterol 85mg, Carbohydrate 16g, Protein 12g, Sodium 650mg, Fiber 1g
Attribution
Recipe credit: Pampered Chef