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“One of my mother’s many recipes designed to take advantage of bountiful zucchini, this pie is inexpensive, nutritious, tasty, filling—and so easy," says Susan Davis of Ann Arbor, Michigan. "Refrigerated crescent rolls and cooked ham cut prep time but not taste. My family loves it!”
This recipe is:
Contest Winning
Originally published as Zucchini Crescent Pie in Simple & Delicious January/February 2008, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jul. 02, 2012 by wabbitworld
Tasty! I didn't put tomatoes on the top, and added bacon instead of ham, and it was delicious!
Reviewed on Sep. 19, 2011 by eharney
I was pleasantly surprised my family enjoyed this recipe. Do follow some of the advice...drain the butter and I only used 2 TBSP. I also used 3 eggs, bacon instead of ham and wasn't sure on the zucchini so I went with 1 fairly good size. I also just used a regular garden tomato and certainly will be making this recipe again..I'm thinking the next one I'll use broccoli in place of the zucchini.
Reviewed on Aug. 29, 2011 by tjteet
This was easy to make and was really good.
Reviewed on Aug. 06, 2011 by ccubed
I have made this recipe for years, minus the ham and tomato.What a great addition this will be to an already wonderful recipe. I have also made it in an 8x8 pan, cut in small squares and used it for an appetizer. Delicious!!!
Reviewed on Jul. 31, 2011 by japroscia
But drain the butter and add a couple more eggs
Reviewed on Jan. 07, 2011 by charian
Lots of flavor here! My husband almost ate the whole pie! A few subs... I used bacon instead of ham, just preference, and italian cheese blend instead of mozzarella. Next time I will dice more tomato and sprinkle on top. This is a keeper!
Reviewed on Aug. 31, 2010 by ctmarsden
Excellent recipe!
Reviewed on Aug. 30, 2010 by mwaxham
I thought this was very good. Next time I will omit the ham since I don't really think it added anything. Also, I will use a larger pie dish, my sauce spilled over onto the oven. Overall, very good.
Reviewed on Aug. 22, 2010 by pat rutherford
It is wonderful. The one thing I changed was in place of all the cheeses. I used Sargento (Bistro blends,Italian Pasta Cheese with Authentic Italian Herbs.) I will be making it again on this Wed. and again on Sunday both days for potlucks.
Reviewed on Aug. 20, 2010 by rnamy72
HUGE success at my house! Absolutely delish! Even my pickiest eaters ate it.
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