Cheesy Zucchini Pie

Ingredients

• 1 (8 ounce) can refrigerated crescent rolls
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 2 tablespoons butter
• 4 cups sliced zucchini
• 1 cup chopped onion
• 3 large eggs, beaten
• 2 cups shredded Cheddar cheese
• 1 teaspoon honey mustard, or more to taste
• 6 slices mozzarella cheese
• 0.25 cup freshly grated Parmesan cheese

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Press crescent rolls into bottom of a 10-inch glass pie plate, pinching seams together.
3. Combine parsley, salt, black pepper, garlic powder, oregano, and basil in a small bowl.
4. Melt butter in a large skillet over medium heat. Add zucchini and onion: cook, stirring occasionally, until vegetables are tender, about 10 minutes. Off heat, stir in parsley mixture. Cool.
5. Meanwhile, beat eggs in a glass, metal, or ceramic bowl: stir in Cheddar cheese until well combined.
6. Brush bottom of crescent roll pie crust with honey mustard: line with mozzarella cheese slices.
7. Stir zucchini mixture into egg-cheese mixture until well combined: pour into crust. Sprinkle with Parmesan cheese.
8. Bake in the preheated oven until a knife inserted into center comes out clean, 30 to 40 minutes. Cool, 10 to 15 minutes.