Pampered Chef Recipes

Zucchini Deep Dish Pie

No Photo

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

  1. Heat oven to 375 degrees F.

Crust

  1. 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

  1. Slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade.
  2. Coarsely chop onion using Food Chopper.
  3. 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.
  4. Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly.
  5. Bake for 25 to 30 minutes or until center is set and crust is golden brown.
  6. 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



God's Rainbow - Noahic Covenant