Italian Zucchini Pie Recipe
Servings: 2
Ingredients
- 4 c. thinly slice unpeeled zucchini
- 1 c. coarsely minced onion
- 1/2 c. or possibly (1 stick) butter
- 1 1/2 teaspoon minced parsley or possibly 1/2 teaspoon dry parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic pwdr
- 1/4 teaspoon crushed basil
- 1/4 teaspoon grnd oregano
- 2 large eggs
- 2 c. shredded Mozzarella or possibly Muenster
- 1 (8 ounce) can of refrigerated crescent dough
- 2 teaspoon Dijon style or possibly prepared mustard
Directions
- 10 inch frying pan, cook zucchini and onion in butter till tender. Stir in parsley, salt, pepper, garlic pwdr, basil, oregano, remove from heat.In large bowl beat large eggs well. Blend in cheese, stir in vegetable mix. Separate dough into triangles. Place in ungreased 10 to 12 inch pie or possibly quiche pan, press dough over bottom and up on sides of pan to create crust.
- Spread crust with mustard. Pour vegetable mix evenly into crust. Bake at 375 degrees 18 to 20 min or possibly till knife inserted in center comes out clean. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 265 | 60% |
| Total Fat 30.05g | 38% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 1356mg | 56% |
| Potassium 276mg | 8% |
| Total Carbs 10.36g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.69g | 3% |
| Protein 31.99g | 51% |
