Italian Zucchini Pie
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,618.2
- Total Fat: 86.2 g
- Cholesterol: 1,197.2 mg
- Sodium: 2,239.1 mg
- Total Carbs: 102.8 g
- Dietary Fiber: 22.8 g
- Protein: 114.6 g
View full nutritional breakdown of Italian Zucchini Pie calories by ingredient
Number of Servings: 1
Ingredients
-
1 reduced fat crescent roll
4-5 medium eggs
3/4 stick of margarine
2 large zucchini sliced thin
1 medium sweet onion chopped
tsp mustard
1 8 oz. package of grated low fat mozzerlla cheese
Italian seasonings
3 Tablespoons fresh parsley
Directions
Cook at 350degrees makes 8 pieces
Line deep pie dish with crescent rolls press out to make a crust. Brush mustard over crust. Chop Zucchini and onions and cook in margarine in skillet. Add all spices, parslety, oregano, and basil. Cook down for 15 minutes till all vegetables are soft. In a separate bowl, mix all eggs and cheese. Turn off skillet and add egg and chesses mixture to large skillet. Pour into crust and bake in a 350 degree oven for 25 to 30 minutes till crust in nice and brown and pie has set. Let cool for 15 minutes and enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user ANDREA333.
Line deep pie dish with crescent rolls press out to make a crust. Brush mustard over crust. Chop Zucchini and onions and cook in margarine in skillet. Add all spices, parslety, oregano, and basil. Cook down for 15 minutes till all vegetables are soft. In a separate bowl, mix all eggs and cheese. Turn off skillet and add egg and chesses mixture to large skillet. Pour into crust and bake in a 350 degree oven for 25 to 30 minutes till crust in nice and brown and pie has set. Let cool for 15 minutes and enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user ANDREA333.