Zucchini Pie

Zucchini Pie

empebi

"This is a hit every time I bring it to a pot luck or party. It even passes the test with people who don't think they like zucchini. For appetizers, cool about 20 minutes before cutting into squares for serving."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 houe servings
Serving size has been adjusted!
Original recipe yields 8 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees
  2. Heat butter in skillet over medium heat; cook & stir zucchini & onions about 10 minutes until tender, but not brown. Cool about 5 minutes
  3. Meanwhile, remove crescent dough from can, and press into 9X13" pan, pressing seams together for form solid dough crust on bottom and sides of dish.
  4. Spread mustard on the dough.
  5. Add well beaten eggs, cheese,sea salt, pepper, Italian seasoning and garlic powder to the zucchini mixture.
  6. Pour into prepared crust.
  7. Bake til set in middle & lightly browned, 25 to 30 minutes depending on your oven. Cool slightly before cutting into squares. Serve either warm or at room temperature.

Reviews

Read all reviews 0

Other stories that may interest you