CHEESY ZUCCHINI PIE

Cheesy Zucchini Pie image

For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. "This zucchini pie is delicious, easy and inexpensive," writes Melissa Collins from South Daytona, Florida.

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Previous Next

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
3 medium zucchini, thinly sliced
1 garlic clove, minced
2 tablespoons butter
2 teaspoons minced fresh parsley
1 teaspoon snipped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided
2 large eggs, lightly beaten

Steps:

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations., In a large skillet, saute zucchini and garlic in butter until crisp-tender. 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 or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 292 calories, Fat 19g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 559mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.