1. Recipes

How to Make Cheesy Zucchini Pie - A Step-by-Step Guide

Are you looking for a delicious and creative way to use up all that summer zucchini? Look no further than this Cheesy Zucchini Pie recipe! This savory and satisfying pie is the perfect way to showcase the abundant harvest of fresh zucchini, while also indulging in gooey, cheesy goodness. Whether you are a vegetarian looking for a hearty meal or simply want to add more vegetables to your diet, this recipe is sure to become a new favorite in your household.

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Ingredients

  • 1 (8 ounce) can refrigerated crescent rolls
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 2 tablespoons butter
  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 3 large eggs, beaten
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon honey mustard, or more to taste
  • 6 slices mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Stand Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 1 10-inch zucchini pie

  • Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
  • Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
  • Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
  • Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
  • Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
  • Remove from oven and allow to set completely before serving, 10 to 15 minutes.

    • Nutrition

    363 cal.

    • Total Fat: 24g
    • Saturated Fat: 13g
    • Cholesterol: 123mg
    • Sodium: 868mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Protein: 19g
    • Potassium: 290mg

    Categories

    Main recipes
    Vegetarian recipes
    Casserole recipes
    Comfort food recipes
    Low carb recipes