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Granny's Italian Zucchini Pie Recipe

Recipe by: Kate B

"Delicious appetizer for a holiday party or family gathering."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat the oven to 375 degrees F (190 degrees C).
  • 2Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  • 3Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  • 4Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  • 5Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 271 cals
  • 1/4 cup butter
  • 4 cups thinly sliced zucchini
  • 1 cup coarsely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 eggs, well beaten
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (8 ounce) tube refrigerated crescent rolls
  • 2 tablespoons yellow mustard
Nutrition

Amount per serving ( 5 total)

  • Calories:
    271
    14%
  • Fat:
    17.7
    27%
  • Carbs:
    16.2
    5%
  • Protein:
    11.6
    23%
  • Cholesterol:
    80
    27%

Based on a 2,000 calorie diet

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