I've been making zucchini pie for years, with these differences: I use more zucchini, I add a couple tablespoons of finely chopped onions to the zucchini while cooking, I use a couple Tbsp of dried parsley instead of fresh, 1/2 t. of garlic powder instead of fresh, 1/2 t. of dried oregano instead of dill, 1/2 t. of dried basil, mozzerella cheese instead of Monterey Jack, and most importantly (really adds to the taste!) a thin coat of mustard over the crescent rolls once they're in the pie pan. As I type this I realize that it seems like a lot of differences, but the basics of zucchini, crescent rolls, spices and cheese are the same, so you really can't go wrong:)
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I've been making zucchini pie for years, with these differences: I use more zucchini, I add a...