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Zucchini Pie

04 Nov
  • 1, 8 oz refrigerator croissant rolls
  • 3 med zucchini, thinly sliced
  • 1 garlic clove minced
  • 2 TBS butter
  • 2 tsp fresh parsley minced
  • 1/4 tsp dill weed
  • 1/4 tsp salt
  • 1/4/ tsp pepper
  • 2 eggs slightly beaten
  • 1 cup Monterrey jack cheese shredded

Preheat oven to 375
Pull apart and flatten the 8 triangle croissant shapes and place them into a pie dish to make the crust. Placing them point towards the middle. Work them until there are no holes and it looks like a pie crust.

Fry butter, garlic, and zucchini in a pan until crisp and tender. Add in seasonings and 1/2 cup cheese. Stir to coat. Spoon into pie dish. Pour egg over all. Top with remanding cheese.

Bake 20-30 min.

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2 Comments

Posted by on November 4, 2009 in Recipes, Semi-Vegetarian

 

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2 responses to “Zucchini Pie

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