~ ITALIAN ZUCCHINI PIE ~
A recipe of my Mom's, that I made tastier. I added garlic, Prosciutto, seasoning and more cheese. Make it meatless by leaving out the Italian bacon. Enjoy!
Provided by Cassie *
Categories Savory Pies
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degree F. Spray a 9 1/2 - 10 inch pie plate with non stick cooking spray. In the bottom of the plate, sprinkle evenly the zucchini, tomato, onion, garlic, prosciutto and cheese.
- 2. In a med bowl, whisk together the eggs and milk and seasoning. Whisk in the baking mix until smooth. Pour this mixture evenly over the vegetables.
- 3. Place in oven and bake for 40 - 45 minutes or until golden and knife inserted in the center comes out clean. Leave set up for about 5 minutes, then cut and enjoy!
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
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