Italian Zucchini Pie Recipe

Name: Italian Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons mustard; 4 cups thinly sliced zucchini; 1 cup chopped onion; ¼ cup margarine; ½ cup chopped parsley or 2 tablespoons parsley flakes; ½ teaspoon salt; ½ teaspoon pepper; ¼ teaspoon garlic powder; ¼ teaspoon basil; ¼ teaspoon oregano; 2 beaten eggs; 8 ounces shredded mozzarella cheese or 8 ounces muenster cheese; 8 ounces crescent rolls

Servings: persons

2 teaspoons mustard
4 cups thinly sliced zucchini
1 cup chopped onion
¼ cup margarine
½ cup chopped parsley or 2 tablespoons parsley flakes
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon basil
¼ teaspoon oregano
2 beaten eggs
8 ounces shredded mozzarella cheese or 8 ounces muenster cheese
8 ounces crescent rolls

1
Saute zucchini and onions in margarine.
2
Add spices.
3
Combine eggs, cheese and zucchini mixture.
4
Separate crescent rolls into 8 triangles.
5
Place in 8 oz.
6
ungreased pie pan.
7
Press in bottom and up sides to form crust.
8
Spread crescent rolls with mustard.
9
Pour zucchini mixture into crust.
10
Bake at 375 degrees for 18-20 minutes, covering with foil for last 10 minutes.

309

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: 2 teaspoons mustard, 4 cups thinly sliced zucchini, 1 cup chopped onion, ¼ cup margarine, 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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