Zucchini Pie

"good for lunch....simple and good"
 
Download
photo by Breezytoo photo by Breezytoo
photo by Breezytoo
photo by Judy M. photo by Judy M.
Ready In:
50mins
Ingredients:
13
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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
     
  2. The only change I made to this recipe is I used pie crust versus crescent rolls. This is a great recipe. I will be serving it this Thanksgiving. Happy Thanksgiving to you all.
     
    • Review photo by Judy M.
  3. This was really good. I added chopped mushrooms and only had about 2/3 of the zucchini needed. Also substituted tofu for cheese since that's what we had on hand. I reduced the butter by half but next time would def reduce to only 2 tbsp like the other reviewers as it was not necessary. Overall great and will make again!
     
  4. I made this a few nights ago for dinner- so awesome! I made just a couple small changes- decreased the butter to 2 tbsp and used reduced fat crescents. I was also out of parsley so I just skipped it and boy it was so good anyway that I think I'll skip it next time too just in case we don't like it as much! :) I was going to review leftovers as well but there were NONE! We will be making this again for sure!
     
  5. This was really good. Made for Fall PAC 2009
     
Advertisement

Tweaks

  1. This was really good. I added chopped mushrooms and only had about 2/3 of the zucchini needed. Also substituted tofu for cheese since that's what we had on hand. I reduced the butter by half but next time would def reduce to only 2 tbsp like the other reviewers as it was not necessary. Overall great and will make again!
     

RECIPE SUBMITTED BY

words to describe me: loyal intense a good cook a good nurse a lover of books a homebody generous mature wife mother sister friend......... i make a mean brisket
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes