Summer Zucchini Pie

4 C thinly sliced, unpeeled zucchini
1 Coarsely chopped sweet onion
½ C low fat margarine or butter
2 T parsley flakes
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp basil leaves (if you use fresh, triple the amount)
¼ tsp oregano (if you use fresh, triple the amount)
½ C egg substitute
1-2 T MANGO MELTDOWN™ hot sauce
8 oz low fat shredded Muenster or mozzarella cheese
1 8 oz can reduced fat refrigerated quick crescent roll
2 tsp Dijon mustard (you may use your favorite mustard)

Pre-heat oven to 375. In a large skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in seasonings. In large bowl, blend egg, hot sauce and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in un-greased 11-inch quiche pan, or 10-inch pie pan or 12×8 baking dish; press over bottom and up sides to form a crust. Spread crust with mustard. Pour vegetable mixture evenly into crust.

Bake 375 for 18-20 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving; serve hot.

Free Shipping for Orders Over $30