Italian Zucchini Pie

  • 1/4 cup unsalted butter
  • 4 cups zucchini, unpeeled, thinly sliced
  • 1 cup onion, coarsely chopped
  • 1/2 cup fresh parsley, chopped or 2 Tbs. Parsley flakes
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Italian herbs
  • 2 eggs, well beaten
  • 1/2 lb. Shredded mozzarella cheese
  • 1/2 lb. Refrigerated biscuit dough
  • 2 tsp. Dijon or prepared mustard

Preheat oven to 375F. Melt butter in a heavy nonstick skillet over medium high heat. Saute zucchini and onion about 10 minutes or until tender. Remove from heat. Stir in parsley, garlic, herbs and salt and pepper to taste. Combine eggs and cheese in a bowl. Stir in vegetable mixture. Set aside. Separate dough into triangles. Arrange triangles in the bottom of an ungreased 10 inch pie pan. Press over bottom and up sides to form crust. Coat dough with mustard. Pour vegetable mixture into crust and bake 18-20 minutes, or until a knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before cutting.