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BizGirl Recipe submitted by BizGirl - Dec 20th, 2008

    • Zucchini Pie

    • Zucchini Pie

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      Zucchini Pie

      Serves: 6 | Prep time: 15 minutes


      • 1 tube (8 ounces) refridgerated crescent rolls
      • 3 medium zucchini, thinly sliced
      • 2 tbsp. butter or margarine
      • 2 tsp minced fresh parsley
      • 1 tsp snipped fresh dill
      • 1/4 tsp salt
      • 1/4 tsp pepper
      • 1 cup (4 oz) shredded Monterey Jack cheese, divided
      • 2 eggs, lightly beaten
      • 1 clove garlic, minced


      Separate crescent dough into eight triangles; place in a greased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides of plate to form crust; seal perforations.
          In a skillet; saute zucchini and garlic in butter. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil. Bake at 375° for 25-30 minutes.

      Source: Taste of Home magazine

      See more Side Recipes

      Tags: pie side dish dishes zucchini sidedish

    • add to basket 1 comments

    • Comments on this item 1 Comments

        • totooroc321totooroc321 - Apr 14th, 2010
        • Zucchini and squash are both healthy vegetables for you. After reading this recipe, I think I am going to try it with sqush. I hope you could post a picture of completed dish photo. Thank you.


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