CRESCENT ZUCCHINI PIE
Steps:
- Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.
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Lizzy Oluchi
[email protected]I will definitely be making this zucchini pie again.
Lee French
[email protected]This zucchini pie is easy to make.
Tabla Lovers
[email protected]This zucchini pie is delicious!
Bill Jones
[email protected]This zucchini pie is a great way to use up summer zucchini.
George Montney
[email protected]This zucchini pie is a delicious and easy way to use up leftover zucchini.
Rafay Rajput
[email protected]This zucchini pie is a great way to get your kids to eat their vegetables. The zucchini is hidden in the filling, so they won't even know it's there!
Dominic
[email protected]This zucchini pie is a delicious and easy-to-make dish. It's perfect for a summer potluck or picnic.
Collins Kiarie
[email protected]This zucchini pie is a great way to use up summer zucchini. It's easy to make and it's always a hit at parties.
Azeer Vp
[email protected]This zucchini pie is a delicious and easy way to use up leftover zucchini. The crust is flaky and the filling is creamy and flavorful. I love that this pie can be made ahead of time and reheated, making it perfect for busy weeknights.
Kiony Badenhorst
[email protected]I love this zucchini pie! It's so easy to make and it always turns out perfectly. The crust is flaky and the filling is creamy and flavorful. I always get compliments on this dish when I serve it to guests.
Siilen Gdy
[email protected]This zucchini pie is a great way to get your kids to eat their vegetables! The zucchini is hidden in the filling, so they won't even know it's there. Plus, the pie is so delicious, they'll be asking for seconds.
Ali Mubshar
[email protected]I made this zucchini pie for a potluck and it was a big hit! Everyone loved the flaky crust and the creamy filling. The zucchini added a nice touch of freshness and flavor.
Boby Ali
[email protected]This zucchini pie was a great way to use up some of the zucchini from my garden. It was easy to make and it turned out really well. The crust was crispy and the filling was creamy and flavorful.
Titu Shil
[email protected]I was pleasantly surprised by how much I enjoyed this zucchini pie. I'm not a huge fan of zucchini, but the flavors in this dish were really well-balanced. The crust was flaky and the filling was creamy and cheesy.
Rob Whitlow
[email protected]This pie was so easy to make and it turned out so delicious! I used a store-bought crescent roll crust to save time, and the filling was simple to put together. The zucchini gave the pie a nice moistness and flavor.
Peyton Dickerson
[email protected]I made this zucchini pie for my family and they loved it! The crust was crispy and flaky, and the filling was creamy and flavorful. The zucchini added a nice crunch and sweetness to the dish.
Sultan Jutt
[email protected]This zucchini pie was a hit at my dinner party! The flaky crescent crust and cheesy filling were perfect, and the zucchini added a nice touch of freshness. I'll definitely be making this again.