Yield: 16 slices
Zucchini Pie with Crescent Roll Crust
Made with thinly sliced zucchini that's sauteed, this Zucchini Crescent Pie uses flaky crescent rolls instead of a traditional pie crust.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 4 cups thinly sliced zucchini
- 4 tbsp butter
- 1 tbsp dried parsley
- 1/4 tsp. garlic powder
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- 2 beaten eggs
- 8 oz. crescent roll package
- 2 cups shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tsp. Brown Mustard
- Salt and Pepper to taste
Instructions
- In a frying pan, melt the butter and add the zucchini. Cook for about ten minutes or until the zucchini is softened.
- Add the spices, salt and pepper.
- Remove from heat and allow the zucchini to cool slightly.
- Open up the crescent rolls and spread them into the bottom of a 9X12 baking dish, pressing the seams together.
- Spread the mustard on top of the crescent rolls.
- Combine the eggs and mozzarella cheese together in a mixing bowl. Add to the slightly cooled zucchini mixture.
- Spread the entire mixture evenly on top of the crescent rolls.
- Sprinkle the Parmesan cheese on top.
- Bake at 375 for 30 minutes or until the mixture is set. You may need to cover the pie with aluminum foil during the last ten minutes of cooking if you notice the pie is getting too brown.
Notes
Do not add the egg and cheese mixture while the zucchini is cooking. You will have scrambled eggs. Let the mixture cool down just a few minutes before adding the eggs and cheese.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 219mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 5g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.