Ingredients for Zucchini Crescent Pie
- Refrigerated Crescent Dinner Rolls
- 2 cups diced zucchini
- 1/2 cup chopped onion
- 2 tablespoons butter
- Fresh Parsley
- Salt
- Garlic Powder
- Pepper
- Dried Basil
- Dried Oregano
- 2 large eggs
- Mozzarella Cheese
- Cooked Ham
- Roma Tomato
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How to Make Zucchini Crescent Pie
- Preheat oven to 375°F (190°C).
- Separate 8 crescent roll triangles and place them in a greased 9-inch pie plate, points towards the center.
- Gently press the dough onto the bottom and up the sides to form a crust. Seal the seams and perforations.
- Bake for 5-8 minutes, or until lightly browned.
- While the crust bakes, sauté 2 cups of diced zucchini and 1/2 cup chopped onion in 2 tablespoons of butter until tender (about 5-7 minutes).
- Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Spoon the zucchini mixture into the pre-baked crust.
- In a bowl, whisk together 2 large eggs, 1/2 cup shredded cheddar cheese, and 1/2 cup diced cooked ham.
- Pour the egg mixture evenly over the zucchini.
- Arrange 2-3 tomato slices on top.
- Bake for 20-25 minutes, or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
16g
Fat
60g
Carbs
8g
