Pampered Chef's Zucchini Deep Dish Pie

Ingredients:

For the Crust

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

For the 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

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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