"Delicious appetizer for a holiday party or family gathering." — Kate B
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thinly sliced zucchini
coarsely chopped onion
ground black pepper
eggs, well beaten
1 (8 ounce) package
shredded mozzarella cheese
1 (8 ounce) tube
refrigerated crescent rolls
I have a very similiar recipe and its fabulous. I love to make it as often as I can. Only thing is that I use dijon mustard instead but its well worth trying with yellow mustard.
this was good. I followed recipe except baked it in an 8x8 Pyrex. took about 8 minutes longer. Maybe drain the zucchini after sauteing. It was a little watery.
This was excellent! We didn't have any crescent rolls, so we used canned biscuits instead. I also added more cheese than what it calls for just to use up the little I would have had left over. It ended up tasting a lot like cheesy garlic bread, just with zuchinnis mixed in. I added the photo since there wasn't one originally, so I don't know if that's what the original recipe is supposed to look like, but I followed it closely otherwise and it was great!
I made this after I was asked to bring a dish to an pot luck. I used the basic recipe. Used honey mustard salad dressing instead of regular mustard. I added cream cheese along with the mozzarella cheese. I also threw in a left over sweet potato with the zucchini when sauteing. I also topped the entire pie with crispy bacon after it was out of the oven. Huge hit...but anything with crescent rolls, cheese and bacon is gonna be great. I used all of the required items but added stuff that I just had on hand. Delicious...
I made this as a last minute dish for a dinner we were having. The only thing I didn't have in stock was mozzarella cheese, so I substituted Colby jack cheese and a small amount of Asiago cheese. I also used half zucchini and yellow squash. I didn't have an 8 X 12 sized casserole but a 7 X 11 was perfect. A very quick and easy dish to make and tasted great. Our guest couldn't stop raving about it and they are pretty picky eaters. Baked up nice in 20 minutes and had a nice texture to it that held together very well when served.
This is such an easy, yummy recipe. It is served cool, so perfect to make ahead of time and put out as a nibbly appetizer or as a side at dinner. I used an 8 x 11 baking dish and it came out just right.
* Percent Daily Values are based on a 2,000 calorie diet.
Granny's Italian Zucchini Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 160
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