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Cheesy Zucchini Pie

Total Time

Prep: 25 min. Bake: 25 min.

Makes

6 servings

For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. "This zucchini pie is delicious, easy and inexpensive," writes Melissa Collins from South Daytona, Florida.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3 medium zucchini, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon snipped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 large eggs, lightly beaten

Directions

  1. Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations.
  2. In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese.
  3. Cover edges loosely with foil. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

Nutrition Facts

1 each: 292 calories, 19g fat (9g saturated fat), 98mg cholesterol, 559mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 11g protein.

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