Zucchini Pie

I love zucchini, especially in the late summer, when you can get oodles of them for pennies, but like everyone else, it gets harder and harder to find creative ways to use them, so might I suggest the humble “zucchini pie” – easy for summer dinners!

Zucchini Pie

1 package of crescent rolls
2 medium zucchini, sliced and quartered
butter for sizzling
herbs of your liking (garlic powder, basil, oregano, Cavender’s, it all works!)
2 eggs, beaten
1 cup of cubed, cooked ham
2 cups of shredded mozzarella cheese

Separate the crescent triangles and arrange in the bottom of a pie plate, sealing the seams and forming a single crust, then bake in a 375° oven for 5-8 minutes until lightly browned.

Meanwhile, saute zucchini in butter (I’d throw in onion too, but my husband HATES them because he’s a monster) along with your seasonings until they are good and broken down. Spread along the bottom of your pie crust.

Combine eggs, cheese, and ham then pour over the top of the pie before baking at 375° for about 20-25 minutes until set. Let cool for a few minutes before slicing. Enjoy!

What’s your favorite zucchini recipe, friends?


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