Healthyish Zucchini Pie
Perfect for breakfast or brunch, this easy zucchini pie is the ultimate summer recipe. It’s light, healthy and jam packed with flavor.
Ingredients
- 1 tube Crescent Rolls, 8 pack
- 2 tablespoons butter
- ¾ cup yellow onion, diced small
- 3 cloves garlic, minced, about 1 tablespoon
- 4.5 cups zucchini, about 7 small zucchini, sliced thin
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 large eggs
- 1.5 cups shredded mozzarella cheese, extra for the top
- ½ cup grated parmesan cheese
Equipment
- 1 saute pan
- 1 mandoline
- 1 glass pie dish
Instructions
- 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!
Nutrition
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