Zucchini Pie

Name: Zucchini Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
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

By Nancy Allen
@mawmawnan

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

Rating:

★★★★★ 1 vote5

Comments:

2 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
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How to Make Zucchini Pie

Step-by-Step

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.
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.
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

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