Mom's Zucchini Pie

A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!

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

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup margarine
• 2 tablespoons dried parsley
• 2 eggs, lightly beaten
• ¼ cup chopped onion
• 1 (8 ounce) package refrigerated crescent rolls
• 2 cups shredded mozzarella cheese
• ¼ teaspoon dried oregano
• 4 cups sliced zucchini

Recipe Instructions

Step 1

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

Step 2

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 from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.

Step 3

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