Italian Zucchini Pie Recipe

Name: Italian Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. thinly sliced zucchini; 1/2 c. margarine; 1/2 tsp. salt; 1/4 tsp. garlic powder; 1/4 tsp. oregano; 8 oz. shredded Mozzarella; 1 c. chopped onion; 1/2 c. chopped parsley; 1/2 tsp. pepper; 1/4 tsp. basil; 3 eggs, well beaten; 8 oz. can crescent rolls; 2 tsp. Dijon mustard

Servings: persons

4 c. thinly sliced zucchini
1/2 c. margarine
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. oregano
8 oz. shredded Mozzarella
1 c. chopped onion
1/2 c. chopped parsley
1/2 tsp. pepper
1/4 tsp. basil
3 eggs, well beaten
8 oz. can crescent rolls
2 tsp. Dijon mustard

1
Preheat oven to 375u00b0.
2
In skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
3
Stir in seasonings. Blend eggs and cheese in bowl.
4
Stir in vegetables.
5
Separate dough into 8 triangles.
6
Place in an ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish.
7
Press over bottom and up sides to form crust.
8
Spread with mustard.
9
Pour in all ingredients.
10
Bake for 18 to 20 minutes or until knife inserted into center comes out clean.
11
(If crust becomes too brown, cover with foil.)
12
Let stand 10 minutes.
13
Serve hot.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 c. thinly sliced zucchini, 1/2 c. margarine, 1/2 tsp. salt, 1/4 tsp. garlic powder, and more.

Yes, Italian Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Zucchini Pie

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