Zucchini Pie

Nancy Allen

By
@mawmawnan

This recipe I got from a taste of homes magazine and it is really easy and inexpensive to make.


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Comments:

Serves:

6 servings

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1
tube (8oz.) refridgerated crescent rolls
3 medium
zucchini, thinly sliced
1 clove
garlic minced
2 Tbsp
butter or margarine
2 tsp
minced fresh parsley
1 tsp
snipped fresh dill
1/4 tsp
salt
1/4 tsp
pepper
1 c
(4oz.) shredded monterey jack cheese, divided
2
eggs, lightly beaten

Directions Step-By-Step

1
Separate crescent dough into eight triangles; place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up sides of plate to form a crust; seal perforations.
2
In a skillet, saute zucchini and garlic in butter. Add the parsley, dill, salt & pepper, and 1/2 cup of cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese.
3
Cover edges loosely with foil. Bake at 375 degrees for 25-30 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting. 6 servings

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy