Zucchini Cashew Pie Recipe

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This recipe for Zucchini Cashew Pie is from Zillweger Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Vegetables and Vegetarian Dishes

Ingredients:	Ingredients: 1 can refrigerated crescent rolls in tube 1 cup roasted cashew nuts, chopped 3-4 medium zucchini, sliced about 1/4" thick 4 cloves garlic, minced 1T butter 1 egg, beaten Small sprig parsley, snipped 6 oz. grated Monterey Jack cheese

Directions:	Directions: Unroll crescent rolll onto cutting board and seal seams. Place into 9" pie plate and form into pie crust. Be sure seams are pitched thoroughly! Sprinkle cashews into crust. Sauté zucchini and garlic in butter only until well stirred and slightly wilted; leave it a little undercooked. Pour zucchini onto pie crust. Pour egg throughout zucchini mixture. Top with snipped parsley then shredded cheese. Bake at 350 for 45 minutes. Serve warm.

Personal Notes:	Personal Notes: I made this on our family vacation to the beach and everyone loved it!

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Zucchini Cashew Pie Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: