Zucchini Pie Recipe

Name: Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. refrigerated crescent rolls; 1/4 lb. butter or margarine; 8 oz. Mozzarella cheese, grated; 2 eggs, beaten; 4 c. thinly sliced zucchini; 1 c. finely chopped onion; 2 Tbsp. parsley; 1/4 tsp. oregano; 1/4 tsp. basil; 1/2 tsp. salt; 1/2 tsp. pepper; 1 Tbsp. mustard (your favorite type)

Servings: persons

1 pkg. refrigerated crescent rolls
1/4 lb. butter or margarine
8 oz. Mozzarella cheese, grated
2 eggs, beaten
4 c. thinly sliced zucchini
1 c. finely chopped onion
2 Tbsp. parsley
1/4 tsp. oregano
1/4 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. mustard (your favorite type)

1
Line bottom of pan with crescent rolls.
2
Spread mustard over crust (coat).
3
Saute zucchini, onion and parsley in butter until zucchini is just tender.
4
Cool slightly.
5
Mix together with beaten eggs and cheese.
6
Add oregano, basil, salt and pepper.
7
Pour into pie shell.
8
Bake at 350u00b0 for 20 minutes or until golden brown. Let stand before slicing.

505

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 pkg. refrigerated crescent rolls, 1/4 lb. butter or margarine, 8 oz. Mozzarella cheese, grated, 2 eggs, beaten, and more.

Yes, 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.

Zucchini Pie

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