Zucchini Pie- Crescent rolls

Pillsbury Crescents ( original),sliced zucchini, onion, olive oil , parsley, basil, oregano, garlic powder, Eggbeaters, reduced fat shredded cheese, mustard

Cook & stir 4 c thinly sliced zucchini & 1 cup onion into 2 tablespoons ( sometimes a bit more is needed). Stir in chopped parsley ( or 2 T parsley flakes), 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp oregano, 1/4 tsp basil,1/4 tsp garlic powder. ( I actually usually add more of these spices for extra flavor, up to double). Combine eggbeaters (equivalent of 2 lg eggs) with 1/c shredded cheese. Stir into zucchini mixture.

Separate Pillsbury Cresent rolls into 8 triangles. Place in ungreased 10" pie pan; press to cover bottom and sides to form crust. Spread crust w/ 2 tsp of mustard. Pour veg mixture into crust. Bake in a preheated oven at 375 F for 16 -20 minutes, or until center is set. Cover crust during last 10 min. Let stand 10 min. before serving
This recipe freezes well.

Tip, for 12x8 baking dish separate dough into 2 long rectangles, press over bottom and 1" up sides.
( I used to make this all the time. It seems like the Pillsbury cresecent packages have 'shrunk" so you may want to go with a slighty smaller pan. )

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user NEWBEGIN4MONIKA.