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Cheesy Zucchini Pie

 Cheesy Zucchini Pie
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.
6 ServingsPrep: 25 min. Bake: 25 min.


  • 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 (4 ounces) shredded Monterey Jack cheese, divided
  • 2 eggs, lightly beaten


  • 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 near the center comes out clean. Let stand
  • for 5 minutes before cutting. Yield: 6 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two

2 of 2

Cheesy Zucchini Pie (continued)

Editor's Note: ingredients, the cost is figured with the first one listed.
Nutritional Facts: 1 serving (1 each) equals 292 calories, 19 g fat (9 g saturated fat), 98 mg cholesterol, 559 mg sodium, 18 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.