zucchini pie
This recipe I got from a taste of homes magazine and it is really easy and inexpensive to make.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6 servings
Ingredients
- 1 - tube (8oz.) refridgerated crescent rolls
- 3 medium zucchini, thinly sliced
- 1 clove garlic minced
- 2 tablespoons butter or margarine
- 2 teaspoons minced fresh parsley
- 1 teaspoon snipped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4oz.) shredded monterey jack cheese, divided
- 2 - eggs, lightly beaten
How To Make zucchini pie
-
Step 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.
-
Step 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.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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