Zucchini Brunch Pie Recipe

5 4 7
Zucchini Brunch Pie Recipe
Zucchini Brunch Pie Recipe photo by Taste of Home
Publisher Photo

Zucchini Brunch Pie Recipe

Read Reviews
5 4 7
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 large 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.
Originally published as Zucchini Brunch Pie in Cookin' Up Country Breakfasts Cookbook 1994, p13

Nutritional Facts

1 piece: 277 calories, 19g fat (9g saturated fat), 90mg cholesterol, 567mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 10g protein.

  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 large 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Brunch Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
domtech User ID: 2383502 39498
Reviewed Nov. 29, 2014

"Always looking for ways to use zucchini. I used dried parsley flakes and an Italian blend of cheeses that I had on hand. Everyone really liked it. I will be making this again but it took almost double the time to cook. Thanks for sharing this recipe."

MY REVIEW
KimberlyRL User ID: 4851499 39497
Reviewed Aug. 13, 2014

"Zucchini is in season and this pie is delicious!"

MY REVIEW
Ceege User ID: 730520 19607
Reviewed Jun. 24, 2014

"This is very tasty. They now sell crescent rolls in a "sheet" form now. Much easier to use for this type of dish, rather than working with individual pieces of dough. I made 2 of these for work and they were gone in minutes."

MY REVIEW
orapronobis User ID: 7401922 18179
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."

Loading Image