- 4 Tablespoons Butter
- 4 cups Zucchini, Sliced And Halved If Large
- 1 whole Onion, Sliced
- 2 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- ½ teaspoons Fresh Ground Pepper
- 1 teaspoon Italian Seasonings
- 2 cups Cheddar Cheese, Shredded And Divided
- 2 whole Eggs Beaten
- 8 ounces, weight Tube Crescent Rolls
- 2 Tablespoons Dijon Mustard
As the veggies soften, go ahead and spray a pie plate and then press the crescent rolls into a vague pie sort of shape. Don't kill yourself making it look perfect-- if it's not, call it rustic and call it a day. Once you've accomplished this, brush some dijon mustard onto the crust. (If you can't find your brush and must resort to using a weird tiny spatula, that's cool-- in fact, I'd feel a lot better about myself if you'd do that.)
Beat the eggs in a separate bowl, add the cooked veggies, and stir 'em about. Beat in a cup of cheese, and then pour the mixture into the prepared pie plate.
Top this with the additional cheese, and stick the pie in the oven for 20-25 minutes at 375 degrees. Pull it out, and serve immediately.
I brought this to serve to my family at my mom and dad's house, and here's the general verdict:
Everybody enjoyed it, except for the children, but that was no surprise-- it didn't have bacon, so Simon wouldn't eat it, and Natalie has always viewed it with suspicion. But! Grownups enjoyed it! Try it! It's delicious!