Zucchini Pie


Abby Carroll

Prep Time

15 Min

Cook Time

30 Min





  1. Separate crescent dough into eight triangles; place in a greased 9-inch pie plate with points toward the center.

  2. Press onto the bottom and up the sides of plate to form a crust; seal perforations.

  3. In a skillet, sauté zucchini and garlic in butter.

  4. Add the parsley, dill, salt, pepper and ½ cup cheese. Spoon into the crust.

  5. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil.

  6. Bake at 375 ° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Abby Carroll

After planting my first garden about 20 years ago, I was on the hunt for recipes that use a good amount of zucchini. (If you’ve grown zucchini you know that you usually end up with more than you can use!) I found a similar recipe to this in a magazine and I’ve adapted and perfected it over the years to make it to our liking. The grated Tillamook Pepper Jack is a main ingredient - it adds the perfect amount of spicy flavor!

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