Zucchini Pie

READY IN: 50mins
Recipe by tina rose

good for lunch....simple and good

Top Review by Breezytoo

This was really good! I did use egg beaters in place of the eggs and also reduced the butter to only using 2 Tablespoons and used reduced fat crescent rolls as a personal choice to cut some fat. It baked up very nice after about 25 minutes and the seasonings were right on with the over all flavor. Thank you for sharing your recipe! Made for PAC Fall 08

Ingredients Nutrition

Directions

  1. heat oven to 375. in a skillet, zucchini, onion and parsley in butter, about 10 minutes, or until tender. stir in seasonings. in a large bowl, beat eggs and cheese. mix egg mixture with vegetable mixture. separate crescent roll dough into triangles. press dough into bottom and up sides of pie pan. spread mustard over dough. pour mixture into pie crust. bake at 375 for 18-20 minute let sit 10 minute before serving. cut int wedges. serve hot.

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