Mom's Zucchini Pie

This zucchini pie with crust uses a quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs that tastes like you spent hours in the kitchen!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 351 Calories

Ingredients

• 2 tablespoons dried parsley
• 1 (8 ounce) package refrigerated crescent rolls
• 2 cups shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 4 cups sliced zucchini
• 0.5 teaspoon ground black pepper
• 0.25 cup chopped onion
• 0.5 teaspoon salt
• 0.25 teaspoon dried oregano
• 0.25 cup margarine

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Unroll crescent rolls and press into a 9-inch pie pan, covering sides and bottom. Set aside.

Step 2

Melt margarine in a skillet over medium heat; cook and stir zucchini and onion in hot margarine until tender. Season with parsley, salt, pepper, and oregano. Remove the skillet from heat. Cool zucchini mixture slightly, then mix in cheese and eggs. Pour mixture over the prepared crust.

Step 3

Bake in the preheated oven until set, about 20 minutes. Cool for 10 minutes before serving.