Zucchini Crescent Pie
By forkhearkentucky on December 26, 2013
The presents have all been unwrapped and the excitement of Christmas morning has now passed. I can't believe it's over. Well, technically I have one more gathering tomorrow night with my entire family--cousins, aunts, uncles and lots of children. I can't wait! I hope all of you have had a spectacular holiday season. I know I have. I'm actually sad that it's over. Frankly it seemed quite abrupt when I started my car this morning to head out to work and my Christmas music channel was playing Ace of Base. Like they say, all good things must come to an end. I'm not sure who "they" is, but I don't think I like that type of negativity.
Even though I love the hustle and the bustle of the season, I'll be glad to get back to my "normal" and I certainly will not miss the traffic!
I spent Christmas at my parents with my sister (Wendy, of Designed to Dwell), her three beautiful children and her husband, who I am slowly assigning projects to. I'm not really sure that he actually listens to me though. Why do I always stray from the subject? Anyway, Christmas is my family's favorite holiday and you can head on over to Designed to Dwell or Kentucky Living to check out my parents Christmas digs. Their house was featured in the December issue!
After a short time off work and very little sleep the night before, I was exhausted after work today. I wanted something simple that didn't require much effort. Enter: Zucchini Crescent Pie.
I love zucchini. It's such a versatile vegetable. Well, I call it a vegetable. My brother-in-law says that anything with seeds is a fruit. He may be right. I'm too tired to argue on this subject.
This "pie" is a savory, cheese-filled treat with pre made crescent roll dough as the crust. Crescent roll dough isn't something I use much but in this recipe it's perfect!
I hope you all enjoy it as much as I do. It makes a great quick main course when you serve it with a salad for supper or it works for breakfast as well. I told you it was versatile!
Zucchini Crescent Pie
1 roll crescent dough
3 small zucchini, about 2 1/2 or 3 cups, washed and sliced
1 medium onion, chopped
3 tablespoons butter
5 eggs, beaten
2 tablespoons milk
1 1/2 cups grated swiss cheese
1 tablespoon thyme, fresh or dried
Salt and pepper
In a large skillet, melt butter over medium heat. Add zucchini, onion and thyme, sautéing until soft, about 10-15 minutes. Remove from heat.
Meanwhile, in a mixing bowl, beat eggs. Stir in milk and salt and pepper to taste.
Spray a deep dish pie plate with cooking spray. Spread the crescent roll dough to form the pie crust. Add zucchini and onion. Sprinkle with one cup of the cheese. Pour in the egg mixture and sprinkle with the remaining 1/2 cup of cheese. Bake on a sheet tray in a preheated 375 degree oven for 15-20 minutes or until eggs are set. Remove from oven and let rest for about 10-15 minutes. Slice and serve!
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