Tomato Zucchini Pie Recipe


Main Ingredient


 Sliced zucchini2 Cup (32 tbs) (3 Small Ones)
 Onion1 Small, thinly sliced
 Olive oil/Vegetable oil2 Tablespoon
 Refrigerated crescent rolls8 Ounce (1 Can)
 Dry bread crumbs2 Tablespoon
 Oregano1⁄2 Teaspoon
 Butter/Margarine1 1⁄2 Tablespoon
 Flour2 Tablespoon
 Eggs2 , beaten
 Milk1 Cup (16 tbs)
 Shredded swiss cheese1⁄4 Cup (4 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2010 Calories from Fat 1151

% Daily Value*

Total Fat 129 g199%

Saturated Fat 48.6 g243%

Trans Fat 0 g

Cholesterol 883.4 mg

Sodium 2585.8 mg107.7%

Total Carbohydrates 141 g47.1%

Dietary Fiber 13.5 g53.9%

Sugars 49.7 g

Protein 80 g160.4%

Vitamin A 101.5% Vitamin C 139.6%

Calcium 124.7% Iron 52.1%

*Based on a 2000 Calorie diet


Cut unpeeled zucchini into 1/8-inch slices.
Separate onion slices into rings.
Heat oil in heavy skillet.
Add onion and zucchini and stir-fry over low heat until onion is soft and zucchini tinged with brown, about 5 minutes.
Slice tomatoes about 1/3-inch thick and lay on paper towels to blot dry.
Unroll crescent rolls, lay on board, and arrange in shape to fit into 9-inch glass pie pan.
Lay in pan and press edges together to form a crust in bottom and on sides of dish.
Sprinkle with bread crumbs and cover with zucchini and onions.
Season with salt, pepper and oregano.
Heat butter in the same frying pan.
Dip tomato slices lightly in flour and fry in the butter until tinged with brown on each side; just a minute or two.
Lay evenly over zucchini.
Beat eggs with milk and season—very lightly—with salt and pepper, then pour over vegetables.
Sprinkle top with mixed Swiss and Parmesan cheeses.
Bake at 350°F 40 to 45 minutes, or until filling is set and crust richly browned.