Granny’s Italian Zucchini Pie

Delicious appetizer for a holiday party or family gathering.

Original recipe makes 8 servings

Ingredients

1/4 cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  3. Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  4. Separate crescent dough into two rectangles and place into a 8×12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  5. Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Nutrition

Calories: 271 kcal
Carbohydrates: 16.2 g
Cholesterol: 86 mg
Fat: 17.7 g
Fiber: 1.2 g
Protein: 11.6 g
Sodium: 647 mg

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