"A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!" orig by Mrs. Walter ~~at; allrecipies.com

PREP TIME 15 Min

COOK TIME 30 Min

READY IN 45 Min

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Name: Mom's Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 package refrigerated crescent rolls; 1/4 cup margarine; 4 cups zucchini sliced; 1/4 cup onion chopped; 2 tablespoons dried parsley; 1/4 teaspoon dried oregano; 1/2 teaspoon Salt; 1/2 teaspoon ground black pepper; 2 Eggs lightly beaten; 2 cups mozzarella cheese shredded

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INGREDIENTS

1 package refrigerated crescent rolls
1/4 cup margarine
4 cups zucchini ; sliced
1/4 cup onion ; chopped
2 tablespoons dried parsley
1/4 teaspoon dried oregano
1/2 teaspoon Salt
1/2 teaspoon ground black pepper
2 Eggs ; lightly beaten
2 cups mozzarella cheese ; shredded

INSTRUCTIONS

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.

NOTES

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Mom's Zucchini Pie
Athtart

Super easy!!!
Blmo

Mom's Zucchini Pie (with yellow squash too)
Rjgtn1

Frankie1973

Zucchini-Squash 7/13
Jackyjill

Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 6

Calories: 418
Calories from Fat: 221 (53%)

Amt Per Serving		% DV

	Total Fat 24.6g	33 %
	Saturated Fat 11.6g	58 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 1.3g
Cholesterol 115.7mg		36 %
Sodium 1181.4mg		41 %
Potassium 394.1mg		10 %
Total Carbohydrate 33.4g		10 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 31.8g
Protein 16.9g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 418

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REVIEW THIS RECIPE

REVIEWS

Sippa

I thought it was a bit bland and it definitely doesn't save well if you have leftovers.

10y

sc1798

Absolutely delicious and very simple . Although my oven took about 15 minutes to cook fully not 20 so check it a lil early so cheese doesn't brown . I also had to make a cheeseless dairy free one so I added an additional egg , sprinkle of garlic powder a lil extra salt and used btwn 1/2 and 3/4 cup prepared pancake batter and just mixed in enough to coat all the zucchini and hold it together

10y

Nikhomemadegood

Update: I have made this recipe for years now, and I have some variations. Filling: Sometimes I use zucchini, but we actually prefer broccoli, and I ALWAYS add sweet corn either way. Seasonings: I have two variations - Cumin, coriander and adobe seasoning, OR basil, oregano and thyme. And I use garlic powder in both. The cumin version is so tasty with the broccoli! Crust: Sometimes when I make the Mexican version I overlap corn tortillas for the crust. I have used regular pie crust, too. Cheese: I like a mix of Swiss, cheddar and Parmesan, but don't you know it's all good?!! Yum, cheese!

10y

jjggaaee

Very tasty and easy to make! I used sharp cheddar cheese instead of mozzarella and thought it tasted great.

10y

Valerie411

Took it to a family dinner...everyone loved it!!

11y

marie0717

11y

Mjk77

Delicious! My Family loved it. We added mushrooms and ham for an even heartier meal.

11y

jlsmith

11y

Jackyjill

Turned out great! Used zucchini and crooked neck squash. I'm going to throw in other fresh veggies next time for variety but squash alone was yummy. One note about the crust. I had it in my mind that the crust would be flaky and kind of crunchy like a pie, but of course it's not because the crust is made from crescent rolls. Silly me but just know this in advance :)

11y

Rjgtn1

I'm a 67 yr old beginner, and this was my first meal. I don't care for zucchini or yellow squash, but in deference to my wife, I picked this one based on the ratings. I was not disappointed. Five servings disappeared at our dinner for two, and the one left over disappeared the next day at lunch. I'll definitely make this again, but I'll work on the crescent roll crust a bit more, rolling the top edge a little thicker so it looks like the first photo. Also looking forward to trying different mixes of ingredients.

12y

Mom's Zucchini Pie