Light Italian Zucchini Crescent Pie

Recipe by gertc96
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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