"A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!" — mrs. walter
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1 (8 ounce) package
refrigerated crescent rolls
ground black pepper
eggs, lightly beaten
shredded mozzarella cheese
I have been making this recipe for years. I spread yellow mustard on the crescent roll pie crust before adding the zucchini mixture and use garlic salt in place of salt. This recipe is always a winner and has been passed on and on. Enjoy!!!
I'm sorry, this just tasted a bit boring for my husband and my tastes. I made it just as specified, and added a brush of the suggested mustard, but it just tasted like melted cheese and zucchini, nothing more.
This recipe was delicious! The only problem I had was that the center didn't seem to want to cook, so I had to cook it longer, and the crust became too well done. Maybe the zucchini was too watery? Any suggestions would be appreciated. Thanks!
This recipe was great, and makes fantastic leftovers for lunch! I modified it to make it less dense. Zucchini: 1T butter instead of 4T. Filling: 3 eggs, 1.5 C mozzarella, 1.25 C ricotta, 1 small tomato (diced). Bake: 9x13 pan with crescent crust for 30-35 minutes. Even my anti-zucchini family didn't protest!
Always excited to find another zucchini recipe for those summer days when the garden is overflowing! This one is very good and have made it several times. A suggestion for the reviewer that said it wasn't getting done in the middle: When cooking the zucchini and onion, be sure allow the liquid to evaporate almost completely! Have had this problem with another zucchini recipe, but this does the trick. Thanks, Mrs. Walter, for the recipe.
I just made this today to reheat for dinner. I my 8 year old daughter scarfed it down. I asked her how many thumbs up and she said 8,000. I read all the reviews and took some advice. I added some minced garlic to the zucchini were cooking. I also added some parm cheese to the egg and cheese mixture. I also followed someone else's advice and let the veggies cool a little before I mixed it with the egg and cheese. This is a keeper, which is great because we have so many Zucchini. I just made this again last night. This time I added fresh tomatoes to half to try it out. Hubby loved it.
This was a very good pie. However I did not add the eggs right of way let the mixture cool before you add eggs or the eggs will cook. I also added fresh Parmesan cheese for extra flavor. You will see when you pull the pie out of the oven that there is a puddle of moisture in the middle. Put a paper towel on it to soak it up. I will make this again. Very easy recipe!! I posted a photo check it out.
Super easy and delicious! I add some garlic and often use other vegetables instead of zuchini - brocolli, mushrooms and/or asparagus. Brought this to an Easter brunch and it was a big hit! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Zucchini Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 210
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