Zucchini Pie
By
Nancy Allen
@mawmawnan
1
This recipe I got from a taste of homes magazine and it is really easy and inexpensive to make.
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
How to Make Zucchini Pie
- 1Separate 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.
- 2In 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.
- 3Cover 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
