Zucchini Deep Dish Pie  

Ingredients: 
Crust 

1 package (8 ounces) refrigerated crescent rolls 
2 teaspoons Dijon mustard 

Filling 

4 cups thinly sliced zucchini (3-4 small) 
1 cup coarsely chopped onion 
2 tablespoons butter or margarine 
1 garlic clove, pressed 
1/2 teaspoon Italian seasoning 
1/4 teaspoon salt 
1/4 teaspoon ground black pepper 
2 tablespoons snipped fresh parsley 
2 eggs 
2 cups (8 ounces) shredded mozzarella cheese 

Directions: 
1. Preheat oven to 375°F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller™, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust. 

2. For filling, slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in Family (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley. 

3. Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve. 

Yield: 8 servings 

Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 16 g, Protein 12 g, Sodium 650 mg, Fiber 1 g