Healthyish Zucchini Pie
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Perfect for breakfast or brunch, this easy zucchini pie is the ultimate summer recipe. It’s light, healthy and jam packed with flavor.
Preheat the oven to 375 degrees.
Grab a 10-inch glass pie dish and line it with the crescent rolls. No need to grease the dish. Set aside.
Slice the zucchini into 1/8 inch thick slices using the mandoline. Press out any excess moisture using a paper towel.
In a large sauté pan, over medium heat add the butter, garlic, diced onions and thinly sliced zucchini.
Season the zucchini mixture with salt, pepper, oregano, and dried parsley. Stir until everything is well coated. Cook the onions, garlic and zucchini FOR 10 MINUTES only.
While the veggies are softening, grab a mixing bowl and whisk your eggs.
Add the mozzarella cheese and parmesan cheese into the whisked egg. Stir until well combined.
Once the zucchini mixture is tender, but not hot, add it into the egg and cheese mixture. Stir well.
Pour everything into the pie dish lined with the crescent rolls.
Top with some extra mozzarella cheese and bake for 20 minutes.
If the crust begins to brown, simply use foil to cover the crust.
I broiled mine for an additional 2 minutes to get the cheese extra crispy on top!
Wait 20 minutes before slicing.
Serve warm and enjoy!
Serving: 1serving, Calories: 252kcal, Carbohydrates: 16g, Protein: 11g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 644mg, Potassium: 255mg, Fiber: 1g, Sugar: 6g, Vitamin A: 496IU, Vitamin C: 14mg, Calcium: 205mg, Iron: 1mg
Course: Breakfast
Cuisine: American
Calories: 252