This year my children chose to include zucchini for our small backyard garden–and they are learning to prepare and eat it in a multitude of ways! My daughter enjoyed making today’s recipe’s flaky crust from refrigerated crescent rolls. The combination of cheese and fresh zucchini sauteed in garlic gives Italian flavor to this southern pie. Simple to make and pretty to look at, it is an excellent side dish for any summer meal.
Zucchini Pie
1 tube refrigerated crescent rolls
1 super size zucchini (if you grow them, you know what I’m talking about!) or 3 medium zucchini
1 minced clove of garlic
2 tablespoons of margarine
3 teaspoons minced fresh parsley (can use dried parsley)
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 cup (4 oz) shredded Monterey Jack cheese, divided
2 eggs, beaten
Separate crescent dough into triangles and place in a greased pie pan with points toward the center. Press onto the bottom and sides of pie plate to form crust.
Saute zucchini with garlic and butter. Stir in parsley, salt, pepper, and 1/2 cup cheese.
Spoon mixture into crust. Pour eggs over top of zucchini and cover with remaining cheese. Cover pie with aluminum foil and bake at 350 degrees for 30 minutes or until a knife inserted comes out clean and the crust is golden brown. Let pie sit for 5 to 10 minutes before cutting.
Sounds Yummy! It’s sort of like a Zucchini Quiche. For my folks, I would probably grate the zucchini.
My family said it reminded them of quiche too. It only uses two eggs though!