Easy Zucchini Pie

Sliced zucchini and onion baked with beaten eggs, mozzarella, and herbs in a crescent roll crust makes a crowd-pleasing, cheesy zucchini pie.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 271 Calories

Ingredients

• 2 tablespoons yellow mustard
• 2 eggs, well beaten
• 1 (8 ounce) package shredded mozzarella cheese
• 1 cup coarsely chopped onion
• 4 cups thinly sliced zucchini
• 1 (8 ounce) tube refrigerated crescent rolls
• 0.5 teaspoon ground black pepper
• 0.25 cup butter
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.