zucchini pie

★★★★★ 1 Review
mawmawnan avatar
By Nancy Allen
from Wentzville, MO

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

★★★★★ 1 Review
serves 6 servings
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For zucchini pie

  • 1
    tube (8oz.) refridgerated crescent rolls
  • 3 md
    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

How To Make zucchini pie

  • 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
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