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Savory Zucchini Pie

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A great way to use up that fresh zucchini!

Ingredients

  • 4 Tablespoons Butter
  • 4 cups Zucchini, Sliced And Halved If Large
  • 1 whole Onion, Sliced
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Dried Parsley Flakes
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Fresh Ground Pepper
  • 1 teaspoon Italian Seasonings
  • 2 cups Cheddar Cheese, Shredded And Divided
  • 2 whole Eggs, Beaten
  • 8 ounces, weight Tube Crescent Rolls
  • 2 Tablespoons Dijon Mustard

Preparation

Preheat oven to 375° F.

Melt butter in a large skillet. Add the zucchini, onion and garlic and cook on medium high heat for 10 minutes, or until onions are translucent and zucchini is soft.

Mix in the parsley flakes, salt, pepper and Italian seasoning so that the vegetables are coated well with the seasonings. Turn off the heat and let sit while you prepare the pie plate.

To prepare the pie plate, take a large 9 or 10 inch pie pan that has been sprayed with cooking spray and line it with the crescent rolls so that there are no holes, you may have to stretch out the crescent rolls and cut them up to make it fit.

Once the crescent rolls are covering the bottom of the pie plate, spread the Dijon mustard evenly across the crust.

Now stir in one cup of the cheese, then pour the beaten eggs into the zucchini mixture. Pour everything into the prepared crust.

Sprinkle with remaining one cup of cheese and place in the oven to bake for 20-25 minutes or until no longer runny. Let cool a few minutes before slicing into it. Enjoy!

7 Comments

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mamacook on 5.25.2010

My mother-in-law gave me this recipe, it has been in their family for years. It is one of the few dishes my husband will eat without meat:) Thanks for sharing this, it is WONDERFUL! Definitely a family favorite! The only difference, we call it “Zucchini Quiche”.

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jennamelia on 9.2.2009

This pie was a real showstopper. My husband liked it so much that he requested that I make it again next week. Definite keeper. Thank You!

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fourboys on 8.15.2009

Im assuming one could use a pie crust instead of crescent rolls?

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aaliddell on 8.13.2009

This recipe was a huge hit! I did use four full cups of zucchini and a large yellow onion and it was clear it would not all fit in my pie pan (as it was a little on the shallow side). So, I added an extra egg, a tiny bit more cheese and split the mixture between two crusts. What a hit! The best part, I have a really nice meal to take to my cousin who just had a baby!

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nikkij on 8.13.2009

Holy. Cow. This was AWESOME. My husband and I will be fistfighting over the leftovers. Thanks for sharing!!!

2 Reviews

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cmedwards on 9.14.2010

I agree with pamcakes, this is a great recipe. To solve the watery problem try cooking the zucchini on low until all the moisture is gone, more like 20 to 30 minutes instead of 10. I also used mozzarella cheese instead of cheddar, added 2TBS of dried parsley and 1/4 tsp of dried oregano instead of the italian seasoning. I let the squash cool before mixing it with the eggs, mixed all the cheese in with the pie and did not add any to the top. Make sure you let the pie cool before serving. I let mine cool for about 15 minutes and it set up perfect. For those of you that have a summer garden this recipe is great for using up all that sumer squash. Just replace the zucchini with squash or do a mixture of both.

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pamcakes on 7.12.2010

This is a great recipe!! I made this last night and even my husband, who NEVER (and I mean NEVER) eats vegetables absolutely loved it. The only negative thing I could say is that the zucchini gets a bit watery when it cooks so once you cut the pie, it turns into a bit of a mess. Other than that, it was very good and looked lovely coming out of the oven!

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