Easy Zucchini Pie
This Easy Zucchini Pie is a light and refreshing vegetarian pie with egg and cheese filling, softened zucchini and onions, and a flaky pastry base. Enjoy it as a party appetizer, side dish, or main meal!
Servings: 6 servings
Calories: 337kcal
Ingredients
- 2 Tablespoons olive oil
- 4 cups thinly sliced zucchini the zucchini should be on the small size
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil leaves
- ¼ teaspoon dried oregano leaves
- 2 eggs well beaten
- 8 oz. full-fat mozzarella cheese 2 cups shredded
- 8 oz. Pillsbury Refrigerated Crescent Dinner Rolls 1 can
- 2 teaspoons prepared mustard
Instructions
- Preheat oven to 375℉. Heat the olive oil in a 12-inch skillet over medium-high heat. Add zucchini and onions; cook and stir for 6 to 8 minutes or until tender. Stir in parsley flakes, salt, pepper garlic powder, basil and oregano.
- In a large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture.
- Separate the dough into 8 triangles. Place in an ungreased 10-inch pie pan or 11-inch quiche pan; press over the bottom and up the sides to form a crust. Firmly press the perforations to seal. Spread the crust with mustard. Pour the egg mixture evenly into the crust-lined pan.
- Bake at 375℉ for 18 to 22 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of the crust with strips of foil during the last 10 minutes of baking to prevent excessive browning.
- Let stand 10 minutes before serving.
Notes
Kitchen tip: To make this pie in a 12 X 8 inch (2-quart) baking dish, unroll the dough into 2 long rectangles. Press the dough over the bottom and one inch up the sides of the pan to form a crust. Firmly press the perforations to seal. Continue with the recipe as directed.
Serving Suggestion: Cutting the pie into small wedges or squares transforms this recipe into a party appetizer.
Nutrition
Calories: 337kcal | Carbohydrates: 22g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 778mg | Potassium: 330mg | Fiber: 2g | Sugar: 8g | Vitamin A: 517IU | Vitamin C: 18mg | Calcium: 230mg | Iron: 2mg