Italian Zucchini Pie


4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.7
  • Total Fat: 11.0 g
  • Cholesterol: 21.9 mg
  • Sodium: 393.6 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 13.0 g

View full nutritional breakdown of Italian Zucchini Pie calories by ingredient



Number of Servings: 6

Ingredients

    4 c. thinly sliced zucchini
    1 cup coarsely chopped onion
    1 cup sliced mushrooms (optional)
    1/4 cup I Can't Believe It's Not butter Light
    2 tsp. parsley flakes
    dash salt and pepper
    1/2 tsp. garlic powder
    1 tsp. each of oregano and basil
    couple dashes of hot pepper flakes (optional)
    1/2 cup Eggbeaters
    8 ounces part-skim mozzarella cheese
    1 can reduced-fat crescent rolls
    2 tsp. prepared mustard

Directions

Heat oven to 375 degrees (350 for a glass dish.) In a 10 inch pan, cook onion and zucchini and mushrooms in butter till tender, about 10 minutes. Stir in seasonings. In a large bowl blend eggbeaters and cheese. Stir in zucchini mixture. Separate crescent roll dough into triangles. Press into bottom and up sides of ungreased 10 inch pan. Spread on mustard. Pour in vegetable-egg mix and bake for 18-20 minutes. Let stand 10 minutes before cutting.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user AMYBELLES.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    I fixed this but I used pie dough. I'm not sure what that does for the calorie count. I also used fresh parsley and basil from garden. Very good and easy to make. - 7/5/20


  • no profile photo

    Very Good
    I used a refrigerated pie shell. - 8/24/18