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Zucchini Pie

SUBMITTED BY: Melissa Collins

"For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. 'This zucchini pie is delicious, easy and inexpensive,' writes Melissa Collins from South Daytona, Florida."
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (8 ounce) package refrigerated crescent rolls
  • 3 medium zucchini, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons butter or margarine
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon snipped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 eggs, lightly beaten

DIRECTIONS

  1. 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 plate to form a crust; seal perforations.
  2. 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 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

FOOTNOTE

  • Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2008 by Michelle
Easy, fast and quite tasty! I make this for dinner, it is plenty filling. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2007 by Kirstin
easy, nice way to use up all the summer zucchini. We will make it again next summer. MORE


 
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