Zucchini Pie

Zucchini Pie
Zucchini Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tube refrigerated crescent rolls

  • 3

    medium zucchini, thinly sliced

  • 1

    garlic clove, 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

    cup shredded monterey jack cheese, divided

  • 2

    eggs, lightly beaten

Directions

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of the plate to form a crust; seal perforations. In a skillet, saute zucchini and garlic in butter. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil. Bake at 375 for 25-30 mins. or until a knife inserted near the center comes out clean. Let stand for 5 mins. before cutting.

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