Cheesy Zucchini Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 423.2
- Total Fat: 25.6 g
- Cholesterol: 76.6 mg
- Sodium: 744.8 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 2.9 g
- Protein: 13.9 g
View full nutritional breakdown of Cheesy Zucchini Pie calories by ingredient
Introduction
Cheesy Zucchini Pie Cheesy Zucchini PieNumber of Servings: 8
Ingredients
-
2 tbsp Butter, salted
4 cup, sliced Zucchini
1 cup, chopped Onions, raw
2 tbsp Parsley, dried
.25 tsp Garlic powder
1 tbsp Basil
1 tsp Oregano, ground
2 large Egg, fresh, whole, raw
2 tsp or 1 packet Yellow Mustard
8 oz Mozzarella Cheese, whole milk
8 serving PILLSBURY, Grands Homestyle Crescent Rolls Dough Refrig
Directions
Step 1
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
Step 2
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Step 3
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Step 4
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user ARROYOBRYANT.
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
Step 2
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Step 3
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Step 4
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user ARROYOBRYANT.