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Zucchini Pie Recipe

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This recipe for Zucchini Pie is from HARVESTLAND CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 oz. tube crescent rolls
3 med. zucchini, thinly sliced
1 garlic clove, minced
2 tbsp. butter
1 cup ( 4oz.) Monterey Jack cheese
2 tsp. parsley, fresh minced
1 tsp. dill, snipped, fresh
1/4 tsp. salt
1/4 tsp. pepper
2 eggs, lightly beaten
Directions:
Directions:
Separate crescent dough into eight triangles, place in a greased pie plate with points toward the center. Press onto the bottom and up the sides to form crust, seal perforations. In a large skillet, saute zucchini and garlic until crisp tender. Remove from heat and let cool slightly. In a bowl add all other ingredients except 1/2 cup cheese. Blend together then add cooled zucchini. Spoon over crust. Top with remaining cheese. Cover edges of crust with foil loosely. Bake at 375º for 25-30 mins. until knife inserted into center comes out clean. Let stand 5 mins. before cutting.

 

 

 

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