“A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!” - by mrs. walter
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
- Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 351 cal
- 18%
- Fat
- 23.3 g
- 36%
- Carbs
- 19.7 g
- 6%
Based on a 2,000 calorie diet
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Reviews (98)
Rate This Recipe
"I have been making this recipe for years. I spread yellow mustard on the crescent roll pie crust before adding the zucchini mixture and use garlic salt in place of salt. This recipe is always a winn..." See moreer and has been passed on and on. Enjoy!!!"
Islandgirl
"This recipe was delicious! The only problem I had was that the center didn't seem to want to cook, so I had to cook it longer, and the crust became too well done. Maybe the zucchini was too watery? An..." See morey suggestions would be appreciated. Thanks!"
Lisa B
"This recipe was great, and makes fantastic leftovers for lunch! I modified it to make it less dense. Zucchini: 1T butter instead of 4T. Filling: 3 eggs, 1.5 C mozzarella, 1.25 C ricotta, 1 small toma..." See moreto (diced). Bake: 9x13 pan with crescent crust for 30-35 minutes. Even my anti-zucchini family didn't protest!"
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