Zucchini Pie

4 cups of zucchini -shredded

1 c. onions diced
1/2 bunch of parsley
Put a small amount of seasoning to your liking:
oregano
basil
salt & pepper


saute in olive oil until tender and soft. If the pan is really juicy you can drain fluid or pat with a paper towel if desired.


mix with 2 beaten eggs and 1c shredded cheese


Use 1 can of crescent rolls and cover a small baking dish or pie pan. 2 tbsp. of mustard (is an option) on top of the crescent rolls (I do not add). Then add filling (zucchini mixture) on top of crescent rolls and bake at 375 for 20 mins.

I like to top the recipe with cheese before baking.

Recipe by Valerie Blake