Zucchini Pie

Ingredients:

1 (8 oz.) package refrigerated crescent rolls (I used the seamless dough sheet again)
1/4 butter
4 cups sliced zucchini
1/4 cup chopped onions
2 T. dried parsley
1/4 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper (I only used 1/4 tsp. since I'm not a big pepper fan)
2 eggs, lightly beaten
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Unroll crescent rolls and press into a 9 inch pie pan, covering sides and bottom.

Melt butter in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt and pepper. Remove skillet from heat and mix in the eggs and cheese.

Put zucchini mixture in pie pan over crescent dough and bake for 20 minutes, until set. Cool 10 minutes before serving.

Wow... second night in a row trying a new recipe and I loved it. The kids liked it mostly, Isaac and Anna didn't love the zucchini part, but they still ate what I gave them. I like to have some vegetarian dishes in our rotation, I don't know if this is truly vegetarian since it has eggs, but it counts for me.

I might try using some yellow squash with the zucchini next time. It might be fun to mix in some sharp cheddar too, or parmesan...

Oh, and in case you care...
Nutrition info is as follows if you cut it into 8 slices
1 slice has about 257 calories

I think next time I'll try it with light butter, or maybe just use less butter to cut down on the calories and maybe the reduced fat crescent dough. I bet you could also use eggbeaters or something like that for the eggs and cut there too.

Hope you like it as much as I did.