Prep 30 mins
Cook 30 mins
WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.
- 4 cups zucchini, thinly sliced (about 4 medium)
- 2 medium onions, chopped (about 1 cup)
- 2 tablespoons parsley flakes
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon dried basil leaves
- 1⁄8 teaspoon dried oregano leaves
- 1⁄8 teaspoon pepper
- 1⁄2 cup fat-free fat-free liquid egg product
- 1 1⁄2 cups fat free mozzarella cheese, shredded
- 1 (8 ounce) can refrigerated reduced-fat crescent rolls
- 2 teaspoons yellow mustard
- Heat oven to 375.
- Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
- Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
- Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
- In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
- Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
- Spread mustard over bottom of crust.
- Pour egg mixture evenly into crust-lined plate.
- Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
- Let pie stand for 10 minute before serving.
This is a start to a really wonderful recipe. As is it didn't have a lot of flavor but it could be jazzed up by using different spices and maybe some different cheeses. I really liked the change of pace with a crescent roll crust. Don't let it sit for too long though because it does get soggy rather fast.