Italian Zucchini Pie

Name: Italian Zucchini Pie Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 4 c. thinly sliced zucchini; 1 cup coarsely chopped onion; 1 cup sliced mushrooms (optional); 1/4 cup I Can't Believe It's Not butter Light; 2 tsp. parsley flakes; dash salt and pepper; 1/2 tsp. garlic powder; 1 tsp. each of oregano and basil; couple dashes of hot pepper flakes (optional); 1/2 cup Eggbeaters; 8 ounces part-skim mozzarella cheese; 1 can reduced-fat crescent rolls; 2 tsp. prepared mustard

(3)

Minutes to Cook: 20

Number of Servings: 6

Ingredients

4 c. thinly sliced zucchini 1 cup coarsely chopped onion1 cup sliced mushrooms (optional)1/4 cup I Can't Believe It's Not butter Light2 tsp. parsley flakesdash salt and pepper1/2 tsp. garlic powder1 tsp. each of oregano and basilcouple dashes of hot pepper flakes (optional)1/2 cup Eggbeaters8 ounces part-skim mozzarella cheese1 can reduced-fat crescent rolls2 tsp. prepared mustard

Directions

Heat oven to 375 degrees (350 for a glass dish.) In a 10 inch pan, cook onion and zucchini and mushrooms in butter till tender, about 10 minutes. Stir in seasonings. In a large bowl blend eggbeaters and cheese. Stir in zucchini mixture. Separate crescent roll dough into triangles. Press into bottom and up sides of ungreased 10 inch pan. Spread on mustard. Pour in vegetable-egg mix and bake for 18-20 minutes. Let stand 10 minutes before cutting.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user AMYBELLES.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 200.7
Total Fat: 11.0 g
Cholesterol: 21.9 mg
Sodium: 393.6 mg
Total Carbs: 12.9 g
Dietary Fiber: 2.4 g
Protein: 13.0 g

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Member Reviews

SPARKPEOPLE1951
I fixed this but I used pie dough. I'm not sure what that does for the calorie count. I also used fresh parsley and basil from garden. Very good and easy to make. - 7/5/20
LESSOFMOORE
I used a refrigerated pie shell. - 8/24/18