granny's italian zucchini pie

Ingredients

• Servings: 8
• 1/4 cup butter
• 4 cups thinly sliced zucchini
• 1 cup coarsely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 eggs, well beaten
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (8 ounce) tube refrigerated crescent rolls
• 2 tablespoons yellow mustard

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat the oven to 375 degrees f (190 degrees c).
• heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. add salt, pepper, garlic powder, basil, and oregano; stir to coat.
• whisk eggs and mozzarella cheese together in a bowl. stir zucchini mixture into egg mixture.
• separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. spread mustard crust. pour zucchini-egg mixture into crust.
• bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. cool before cutting into squares or wedges.