Zucchini Pie
Summertime is always one of my favorite times of the year. While I love the warm temperatures and going to the beach, and all of the fairs and festivals, there is still one thing I love more – the fruits and veggies that are in season! Zucchini is one of my favorite veggies and summer is when it’s in season (yeah!).
If you grow it in your own garden you know that it produces more than most people can handle! But over the years I have accumulated several great recipes to use it in. However recently, I have seen a few recipes for Zucchini Pie floating around Pinterest. I’ve never even heard of it before, so I thought I would give one a try. And then I tried another. And another. Eventually I took the parts that I liked out of each recipe I tried and put them together to make a pie that I love!
Ingredients:
- 1 tube (8 oz.) refrigerated crescent rolls
- 2 tsp. Dijon mustard
- 4 cups sliced zucchini (about 2 large, or 3 medium)
- 1/2 large onion, diced
- 3- 4 tbsp butter
- 2 eggs
- 2 c mozzarella cheese
- 1 tbsp Mrs Dash Salt Free Garlic & Herb seasoning mix
- salt & pepper, to taste
Directions:
- Separate crescent dough into triangles and lay out in a greased 9inch deep dish pie plate with points toward the center. Press the pieces together until they have formed a crust covering the entire pan. Spread the mustard on the crust.
- In a large skillet, saute zucchini and onion in butter until the veggies are tender.
- In a large bowl, beat the eggs slightly then add the cheese, seasonings and veggie mixture. Pour into the crust.
- Bake at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. After about 15 minutes check to see if the crust is browning too quickly. If it is, cover the edges loosely with foil.
- Remove from the oven and let the pie cool on a wire rack. Serve warm.
Print this recipe: Zucchini Pie
I like to serve this pie with a simple green salad and a balsamic vinaigrette. It’s delicious, and cheesy, and yummy, and just so good!
