Granny's Italian Zucchini Pie recipe

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Ingredients

¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ 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 Info

270.9 calories
carbohydrate: 16.2 g
cholesterol: 79.7 mg
fat: 17.7 g
fiber: 1.2 g
protein: 11.6 g
saturatedFat: 8.4 g
servingSize: -
sodium: 647.4 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Heat 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.

  3. Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.

  4. Separate 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.

  5. Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Recipe Yield

8 servings

Recipe Note

Delicious appetizer for a holiday party or family gathering.

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