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Pampered Chef's Zucchini Deep Dish Pie Ingredients: For the Crust 1 package (8 ounces) refrigerated crescent rolls
For the Filling 4 cups thinly sliced zucchini (3-4 small)
Instructions: Preheat oven to 375°F (190°C). 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. 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 to 5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley. 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 *If you don't have every piece of Pampered Chef equipment called for in this recipe, you'll just have to make do somehow with a pie plate, skillet, and knife. The Baker's Roller is a teensy rolling pin, and in the absence of one, you may have to creatively use a fork or some other implement and method to seal the seams. **Papmered Chef's Italian seasoning is a blend of garlic, oregano, basil and other herbs. Again, you may have to make do. |
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