Mom's Zucchini Pie

Mom's Zucchini Pie

110
mrs. walter 0

"A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!"
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Ingredients

45 m servings 351 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
  2. Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
  3. Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

110
  1. 132 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 zucchin...

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 ...

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 smal...

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 wate...

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...

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 so...

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 wil...

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 zucchin...

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! Th...

I notice the directions call for a square baking pan - it actually should be a 9-inch pie pan. Not sure how that got mixed up!