A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!

mrs. walter
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

351 calories; 23.3 g total fat; 86 mg cholesterol; 842 mg sodium. 19.7 g carbohydrates; 15.2 g protein; Full Nutrition

Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2005
I have been making this recipe for years. I spread yellow mustard on the crescent roll pie crust before adding the zucchini mixture and use garlic salt in place of salt. This recipe is always a winner and has been passed on and on. Enjoy!!! Read More
(83)

Most helpful critical review

Rating: 1 stars
05/04/2006
I'm sorry this just tasted a bit boring for my husband and my tastes. I made it just as specified and added a brush of the suggested mustard but it just tasted like melted cheese and zucchini nothing more. Read More
(17)
176 Ratings
  • 5 star values: 125
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
08/09/2005
I have been making this recipe for years. I spread yellow mustard on the crescent roll pie crust before adding the zucchini mixture and use garlic salt in place of salt. This recipe is always a winner and has been passed on and on. Enjoy!!! Read More
(83)
Rating: 5 stars
07/11/2007
This recipe was great, and makes fantastic leftovers for lunch! I modified it to make it less dense. Zucchini: 1T butter instead of 4T. Filling: 3 eggs, 1.5 C mozzarella, 1.25 C ricotta, 1 small tomato (diced). Bake: 9x13 pan with crescent crust for 30-35 minutes. Even my anti-zucchini family didn't protest! Read More
(71)
Rating: 5 stars
08/16/2005
This recipe was delicious! The only problem I had was that the center didn't seem to want to cook, so I had to cook it longer, and the crust became too well done. Maybe the zucchini was too watery? Any suggestions would be appreciated. Thanks! Read More
(55)
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Rating: 5 stars
03/04/2008
Always excited to find another zucchini recipe for those summer days when the garden is overflowing! This one is very good and have made it several times. A suggestion for the reviewer that said it wasn't getting done in the middle: When cooking the zucchini and onion, be sure allow the liquid to evaporate almost completely! Have had this problem with another zucchini recipe, but this does the trick. Thanks, Mrs. Walter, for the recipe. Read More
(50)
Rating: 5 stars
08/04/2009
I just made this today to reheat for dinner. I my 8 year old daughter scarfed it down. I asked her how many thumbs up and she said 8 000. I read all the reviews and took some advice. I added some minced garlic to the zucchini were cooking. I also added some parm cheese to the egg and cheese mixture. I also followed someone else's advice and let the veggies cool a little before I mixed it with the egg and cheese. This is a keeper which is great because we have so many Zucchini. I just made this again last night. This time I added fresh tomatoes to half to try it out. Hubby loved it. Read More
(36)
Rating: 4 stars
07/20/2008
This was a very good pie. However I did not add the eggs right of way let the mixture cool before you add eggs or the eggs will cook. I also added fresh Parmesan cheese for extra flavor. You will see when you pull the pie out of the oven that there is a puddle of moisture in the middle. Put a paper towel on it to soak it up. I will make this again. Very easy recipe!! I posted a photo check it out. Read More
(32)
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Rating: 1 stars
05/03/2006
I'm sorry this just tasted a bit boring for my husband and my tastes. I made it just as specified and added a brush of the suggested mustard but it just tasted like melted cheese and zucchini nothing more. Read More
(17)
Rating: 5 stars
01/17/2005
I notice the directions call for a square baking pan - it actually should be a 9-inch pie pan. Not sure how that got mixed up! Read More
(17)
Rating: 5 stars
03/23/2008
Super easy and delicious! I add some garlic and often use other vegetables instead of zuchini - brocolli mushrooms and/or asparagus. Brought this to an Easter brunch and it was a big hit! Thanks for the recipe! Read More
(16)