Freezer Crescent Zucchini Pie

Ingredients

• 2 tubes refrigerated crescent rolls

• 4 tsp dijon mustard

• 8 cups sliced zucchini

• 2 cup chopped onion

• 12 tsp butter

• 4 eggs, lightly beaten

• 2 cup shredded mozzarella cheese

• 2 cup Colby-Monterey Jack cheese

• 8 slices cooked and chopped bacon

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried basil

• 1 tsp dried oregano

Directions

1. Place crescent dough into a 9x13 or 10x15 baking dish. Press dough onto the bottom and up the sides to form a crust. Seal seams. Spread crust with mustard.

2. In a large skillet, saute the zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, bacon, seasonings, and the zucchini mixture. Pour into crust.

3. Bake at 375 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.

   How to Freeze- Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Heat in the oven or microwave.