Zucchini Crescent Pie Recipe

Name: Zucchini Crescent Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) can refrigerated crescent rolls; 1 c. onion, chopped; 4 c. thinly sliced zucchini; 1/2 c. oleo; 1/2 c. chopped parsley (fresh) or 2 Tbsp. dry flakes; 1/2 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. garlic powder; 1/4 tsp. basil; 1/4 tsp. oregano; 2 eggs; 8 oz. shredded Mozzarella cheese

Servings: persons

1 (8 oz.) can refrigerated crescent rolls
1 c. onion, chopped
4 c. thinly sliced zucchini
1/2 c. oleo
1/2 c. chopped parsley (fresh) or 2 Tbsp. dry flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
2 eggs
8 oz. shredded Mozzarella cheese

1
Separate crescent rolls into 8 triangles.
2
Place on an ungreased 10-inch pie pan.
3
Press over the bottom and sides of pan to form crust.
4
Cook onion and zucchini in butter.
5
Stir in parsley, salt, pepper, garlic, basil and oregano.
6
Beat eggs and combine with cheese.
7
Pour vegetable mix into crust, then pour egg mixture over all.
8
Bake in preheated 375u00b0 oven for 18 to 20 minutes or until knife inserted in center comes out clean.
9
If browns too fast, cover crust with foil during last 10 minutes of baking.

307

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 12 ingredients. The key ingredients include: 1 (8 oz.) can refrigerated crescent rolls, 1 c. onion, chopped, 4 c. thinly sliced zucchini, 1/2 c. oleo, and more.

Yes, Zucchini Crescent 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.

Zucchini Crescent Pie

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