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Crescent Zucchini Pie Recipe

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A tender, flaky crust makes this egg-and-zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. Zelda DeHoedt - Cedar Rapids, Iowa

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6 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Directions

Separate crescent dough into eight triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.
In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if crust browns too quickly. Yield: 6 servings.

Nutrition Facts: 1 piece equals 413 calories, 30 g fat (16 g saturated fat), 128 mg cholesterol, 849 mg sodium, 22 g carbohydrate, 1 g fiber, 15 g protein.

Crescent Zucchini Pie published in Simple & Delicious July/August 2009, p45

Freeze Cheese Before Shredding

Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland

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Reviews for Crescent Zucchini Pie (13)

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Reviewed on Nov. 08, 2009 by gaylerene

Try it! You'll love it. All my kids gobble it up, no matter that it is meatless and full of veggies. Great left over too, if you have any left at all. I cook mine in a cast iron skillet for a nice crispy crust. Mmmm...

Reviewed on Oct. 29, 2009 by tobybear23

This was absolutely delicious, and the leftovers tasted just as good the next day for lunch! I added an 8oz. container of sliced mushrooms that needed to be used. It was very fast to prep- I think it only took me about 10-15 minutes to get it in the oven.

Reviewed on Oct. 14, 2009 by dmgiblin

I've made this several times already. Loved it. So simple and so tasty.

Reviewed on Oct. 12, 2009 by rtbaker

Easy and delicious. Next time I will add mushrooms and spinach just for a different taste.

Reviewed on Oct. 09, 2009 by bittepige

I have made this twice now and had good reviews both times. the last was for a pot-luck and everyone was impressed at the simplicity and ease of making. Thanks.

B. Harley

Reviewed on Sep. 03, 2009 by kdowns

Maybe it needed to cook a little longer in your oven? I had to bake mine ten minutes longer than the suggested bake time.

Reviewed on Sep. 01, 2009 by Va Hanthorn

My pie was runny, What did I do wrong?

Reviewed on Aug. 28, 2009 by smaynard

Great and easy recipe. I brought to an office pot luck and everybody wanted the recipe. I changed up the cheese a little bit. But I think that is easily what's on hand or personal taste.

Reviewed on Aug. 28, 2009 by betsygross

Excellent!! Revamped by substituting onions with mushrooms and adding galic salt, feta cheese and onion powder. Don't omit the dijon mustard! Gives it great flavor.