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Easy Zucchini Pie


  • 1 package refrigerated crescent rolls
  • 1/4 cup or more extra virgin olive oil
  • 4 cups sliced zucchini squash
  • 1/2 cup chopped onions (can be spring onions)
  • 2 Tbsp. fresh dill
  • 1 garlic clove (may omit)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • freshly ground black pepper (to taste)
  • 2 large eggs, beaten slightly
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  • 2 cups shredded mozzarella cheese


Preheat oven to 375 degrees F, Unroll crescent rolls and press into a 9 inch glass pie pan, covering sides and bottom.

Put olive oil in a skillet over medium heat and cook the zucchini and onion and garlic until tender. I used two skillets because I liked to brown the zucchini just a bit longer and don't want to burn the onions and garlic. Then I remove from heat, mix them together and add the dill, oregano, salt and pepper. Then add the eggs and cheese, mix and put into the pie shell.

Bake approx 20-25 minutes in the preheated oven, until set. Cool 10 minutes and serve. We make it again and again.

Source: This recipe came from allrecipes but I changed some of the ingredients. It was easy to make but looks like you spent a long time making it.


By nelliemary from West Virginia

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