Light Italian Zucchini Crescent Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oven to 375.
• 2 spray 12 inches skillet with cooking spray; heat over medium heat until hot.
• 3 add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
• 4 stir in parsley, salt, garlic, basil, oregano, and pepper. remove from heat and allow to cool for about 5 minutes.
• 5 in large bowl, mix egg product and chesse. stir in cooked vegetable mixture.
• 6 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.
• 7 spread mustard over bottom of crust.
• 8 pour egg mixture evenly into crust-lined plate.
• 9 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.
• 10 let pie stand for 10 minute before serving.