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Zucchini Brunch Pie Recipe
Zucchini Brunch Pie Recipe photo by Taste of Home

Zucchini Brunch Pie Recipe

Read Reviews (3)
5 3
Publisher Photo
After visiting our parents in the country one time, we came home laden with boxes of fresh vegetables. I shared them with a neighbor, who in turn shared this recipe with me. It has become one of our favorites—both to look at and to taste.
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup minced fresh parsley or 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard

Nutritional Facts

1 serving (1 piece) equals 277 calories, 19 g fat (9 g saturated fat), 90 mg cholesterol, 567 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375° for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
Originally published as Zucchini Brunch Pie in Cookin' Up Country Breakfasts Cookbook 1994, p13

Nutritional Facts

1 serving (1 piece) equals 277 calories, 19 g fat (9 g saturated fat), 90 mg cholesterol, 567 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Zucchini Brunch Pie(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 10, 2013

Very tasty but I have to point out that the time is WAY off. A total of 20 minutes? Mine wasn't near done. It took 45 minutes. Was this a typo? I'm surprised no one else mentioned it.

MY REVIEW
Reviewed Jul. 16, 2013

I have made this for many years and it is one of my most requested recipes. People who dislike zucchini like this pie.

MY REVIEW
Reviewed Sep. 19, 2012

This is an excellent recipe. Folks who do not like zucchini like it in this recipe. It's easy to make and sure to get compliments.

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