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Ingredients
| zucchini squash (grated): 4 cups (thinly sliced) |
| onions (chopped): 1 cup (chopped) |
| salted butter: 1/2 cup |
| eggs: 2 (beaten) |
| dried oregano (ground): 1/4 tsp |
| dried basil (ground): 1/4 tsp |
| black pepper: 1/4 tsp |
| garlic powder: 1/4 tsp |
| salt: 1 tsp |
| mozzarella cheese, whole milk (shredded): 1 cup (grated) |
| Pillsbury Crescent Rolls: 8 oz (seperated) |
| yellow mustard: 2 tsp |
Fast and Easy Zucchini Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
17 min -
Servings
8 serving(s)
Tags
- Saute zucchini and onion in butter for 10 minutes, remove from heat and set aside.
- Whisk the next 8 ingredients together, stir in mozzerealla cheese.
- Fold in zucchini mixture, set aside.
- Line the bottom and sides of an ungreased 10" pie pan with crescent rolls, pinch seams to seal. Brush with musterd:pour egg and zucchini mixture into crust.
- Bake at 350 degrees until set, about 17-20 minute Cover crust edging with aluminum foil during last 10 min of baking.
- note- You may use fresh seasonings, just adapt to measurements, 1/2 t dried oregano = 1 tsp fresh oregano.