Recipe: Deep Dish Italian Zucchini Pie (using refrigerated crescent roll dough)

DEEP DISH ITALIAN ZUCCHINI PIE
"A quiche-like filling with gooey mozzarella cheese, on a flaky crescent roll crust."

3 cups thinly sliced zucchini
3 tablespoons Durkee Minced Onion
1/4 cup butter OR margarine
2 tablespoons Durkee Parsley Flakes
1/2 teaspoon salt
1/2 teaspoon Durkee Ground Black Pepper
1/2 teaspoon Durkee Garlic Powder
1/2 teaspoon Durkee Basil Leaf
1/2 teaspoon Durkee Ground Oregano
1/2 pound ground beef
2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
1 tablespoon prepared mustard
1 tube (8 ounces) refrigerated crescent dinner rolls

Preheat oven to 375 degrees F.

Saute zucchini and onion in butter, in a large skillet over medium heat until just tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; set aside.

Brown and drain the ground beef.

Combine the zucchini and ground beef in a large bowl. Add the beaten eggs and shredded cheese; set aside.

Separate the 8 crescent rolls and press the triangles into an ungreased 10-inch pie pan. Overlap the edges and press to seal, forming a crust. Spread the mustard over the crust. Spoon the zucchini and ground beef mixture into the crust.

Bake for 20 minutes or until set. Remove from oven and let stand 5 minutes before cutting

Makes 8 servings
Source: Durkee, ACH Food Companies, Inc.