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Zucchini Brunch Pie

Zucchini Pie Recipe

I made this Zucchini Brunch Pie when visiting my mother in law recently. She said she loved it so much, she could eat this vegetarian pie every day. I agree completely.

Next time you need an easy quiche recipe try this one out on your family. Even kids like it. I usually serve it with fresh fruit and Strawberry Cheesecake Muffins or Fruit Scones.

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Zucchini Pie Recipe
  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 1/4 cup butter, cubed

  • 2 eggs, lightly beaten
  • 2 cups (8 ounces) shredded mozzarella cheese (or preference)
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard

Preheat oven to 375 degrees.

In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly.

Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil.

Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust.

Note: When you are short on time, you can also use a prepared pie crust as shown in the image.

Bake for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 1 pie.

Click here for more easy Brunch Recipes.

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