Italian Zucchini Pie

It's that time of year when gardens and farmers markets are exploding with an abundance of zucchini. This recipe is a wonderful way to use the excess. I used a mixture of zucchini and yellow summer squash for color. Feel free to use your favorite pie crust recipe in place of the crescent rolls.

Italian Zucchini Pie

recipe adapted from Pillsbury

2 tablespoons butter

4 cups of thinly sliced zucchini, about 1/8-inch thick

½ cup chopped onion

2 cloves garlic, minced

2 tablespoons chopped parsley

2 tablespoons chopped fresh basil

½ tablespoon chopped fresh oregano

salt and pepper to taste

2 eggs

1 tablespoon heavy cream

2 cups shredded mozzarella cheese

1 can (8 oz) refrigerated crescent rolls

2 teaspoons yellow mustard

Preheat oven to 375°F.

In 12-inch skillet, melt butter over medium-high heat. Add zucchini, onions, and garlic; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley, basil, oregano, salt and pepper.

In large bowl, mix eggs, heavy cream, and cheese. Add cooked vegetable mixture; stir gently to mix.

Spray a pie pan with cooking spray and unroll each crescent roll as if it were a pie slice, gently pressing the pieces together to make a crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.

Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.