ZUCCHINI CRESCENT PIE
"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!"
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned., Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts :
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Andrea Wyatt
w.andrea@aol.comI'm not a big fan of zucchini, but this pie was actually really good! I'll definitely be making it again.
Jordan Hickey
h.j95@yahoo.comThis is my new favorite zucchini recipe! It's so easy to make and it's always a crowd-pleaser.
Bassam Ahmad
bassam.ahmad@hotmail.co.ukI made this pie for a party and it was a hit! Everyone loved it.
Richard Hoorniet
r_hoorniet23@yahoo.comI followed the recipe exactly and my pie turned out great! I'm so glad I found this recipe.
Veronique van Wyngaard
v@aol.comThis pie was a little too spicy for my taste. I think I'll try using less pepper next time.
Rushdien Worship
rushdien.w@hotmail.comThis pie was a little too sweet for my taste. I think I'll try using a different type of zucchini next time.
The Surgeon
the-s32@gmail.comThis pie was a little too salty for my taste. I think I'll try using less salt next time.
Suheb Malek
s.malek90@hotmail.comThis pie was a little too greasy for my taste. I think I'll try using a different type of cheese next time.
Nzuzo Ngubane
ngubanen@yahoo.comThe crust was a little too thick for my liking. I think I'll try using a different recipe for the crust next time.
Tahmina Mim
t_m66@hotmail.co.ukThis pie was a little bland for my taste. I think I'll add some garlic and onion to the filling next time.
Larayia Lewis
l-larayia@hotmail.co.ukI love this pie! It's so easy to make and it's always a hit with my family.
Caroline Pledge
pledge.caroline52@hotmail.comThis recipe is a keeper!
Fabiha Khan
k_fabiha@hotmail.comYum!
Mutoni Bebe
m64@gmail.comThis pie is so easy to make and it's always a crowd-pleaser. I've made it several times for parties and potlucks and it's always a hit.
jimoh Olawale
olawalej@hotmail.frI'm not a huge fan of zucchini, but this pie was actually really good! The cheese and crescent roll crust really balance out the flavor of the zucchini. I would definitely make this again.
Kevin Ramirez
ramirez.k62@hotmail.comThis pie is perfect for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables. My kids loved the cheesy filling and the flaky crust.
htetnaing htetnaing
h-htetnaing@hotmail.comI made this pie for a potluck and it was a huge success! Everyone loved it. I even had people asking me for the recipe. It's definitely a keeper.
My PUBG Mobile
p.my@aol.comThis recipe is a great way to use up leftover zucchini. I had a few zucchinis that were starting to go bad, so I decided to make this pie. It was a great way to use them up and they added a lot of flavor and moisture to the pie.
Blue Fire
blue@yahoo.comI was pleasantly surprised by how easy this recipe was to make. I had never worked with crescent roll dough before, but it was very user-friendly. The pie came out perfectly golden brown and cheesy. I served it with a side of roasted vegetables and i
Mahir Butt
m-b100@hotmail.comThis zucchini crescent pie was a hit with my family! The crescent roll crust was flaky and buttery, and the zucchini filling was flavorful and cheesy. I added some diced red onion and chopped fresh basil to the filling, which gave it an extra layer o