Zucchini Pie

This makes a great main or side dish. Skip the crescent roll crust for a lower-carb version.

4 medium zucchini
1/2 c. chopped onion
1 T olive oil
1 T butter
1 roll pork sausage
4 eggs
1 c. shredded mozzerella cheese
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 roll crescent roll
1 T honey mustard

1. Slice zucchini into thin circles. Chop onion. Saute zucchini and onion in olive oil and butter until zucchini is soft and squishy.

2. Brown sausage and let drain.

3. Mix zucchini mixture and sausage together in bowl. Let cool for about 5 minutes, then mix in cheese, salt, pepper, and oregano. Beat eggs together in separate small bowl. Stir eggs into mixture.

4. Spray pie pan with nonstick spray. Press crescent roll in pan. Spread honey mustard on crescent roll. Pour in zucchini mixture.

5. Bake at 375 degrees for about 45 minutes to an hour, or until fork comes out clean. (If crescent roll starts to get too brown on sides, put aluminum foil over pie for rest of cooking time.) Let sit for about 5 minutes before serving.