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

Summer is the perfect time for enjoying fresh and abundant zucchini, and what better way to showcase this versatile vegetable than in a delicious and easy zucchini pie? This recipe is a great way to use up an excess of zucchini from your garden or local farmers' market, and it's a satisfying and savory dish that can be enjoyed for breakfast, lunch, or dinner.

What makes this zucchini pie so easy is that it's made with simple and readily available ingredients, and it comes together qui...

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Ingredients

  • 1/4 cup butter
  • 4 cups thinly sliced zucchini
  • 1 cup coarsely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 eggs, well beaten
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (8 ounce) tube refrigerated crescent rolls
  • 2 tablespoons yellow mustard

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  • Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  • Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  • Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
  • Nutrition

    271 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 80mg
    • Sodium: 647mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 12g
    • Vitamin C: 11mg
    • Calcium: 247mg
    • Iron: 1mg
    • Potassium: 233mg