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Zucchini Brunch Pie

 Zucchini Brunch Pie
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.
8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 Eggland's Best 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

Directions

  • 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.

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Zucchini Brunch Pie (continued)

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.