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Side Dishes
Zucchini Pie
By: Abby Carroll
This savory Zucchini Pie is the perfect way to use up summer squash! Filled with eggs, cheese, and herbs, this delicious dish is sure to be a hit.
45min serves 6
Ingredients
8 oz (1 tube) refrigerated crescent rolls
3-4 medium zucchini, sliced
2 garlic cloves, minced
2 tsp minced fresh parsley
1 tsp snipped fresh dill
¼ tsp salt
¼ tsp pepper
1 cup grated Tillamook Pepper Jack Cheese (divided)
2 eggs, lightly beaten
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Separate crescent dough into eight triangles; place in a greased 9-inch pie plate with points toward the center.
Press onto the bottom and up the sides of plate to form a crust; seal perforations.
In a skillet, sauté zucchini and garlic in butter.
Add the parsley, dill, salt, pepper and ½ cup cheese. Spoon into the crust.
Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil.
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.
