Granny's Italian Zucchini Pie

Granny's Italian Zucchini Pie

28
Kate B 0

"Delicious appetizer for a holiday party or family gathering."

Ingredients

45 m {{adjustedServings}} servings 271 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

28
  1. 31 Ratings

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I have a very similiar recipe and its fabulous. I love to make it as often as I can. Only thing is that I use dijon mustard instead but its well worth trying with yellow mustard.

I made this as a last minute dish for a dinner we were having. The only thing I didn't have in stock was mozzarella cheese, so I substituted Colby jack cheese and a small amount of Asiago cheese...

This was excellent! We didn't have any crescent rolls, so we used canned biscuits instead. I also added more cheese than what it calls for just to use up the little I would have had left over. I...