Crescent Zucchini Pie Recipe

Reviewed on Apr. 13, 2011 by Feen

Really good. I added mushrooms and thought is was a nice consistency and great (not overpowering) flavor, went nicely with the crescent crust.

Reviewed on Apr. 09, 2011 by keatinkp

Made this for a Saturday morning. Started to make it like the recipe, but decided there was no where near enough spice (a 1/4 tsp of oregano and basil to 4 cups of Zucchini, one cup of onion and 2 cups of cheese) So doubled the basil and oregano and added a 1/2 tsp of Old Bay. Result: watery "pie" with a soggy crust. Taste with the additional spices was OK, though hubby thought there was too much onion. If you are going to make this try salting and draining the zucchini first for about 30 minutes to get rid of some of the moisture in it. I would add another egg or two to help it set up better. Also would decrease the onion to 1/2 cup. and definitely add the Old Bay Seasoning if you have it. otherwise this is a very bland dish.

Reviewed on Mar. 15, 2011 by LLLong12

So tasty! Made this for my husband because we are trying to eat more vegitables. We both loved it. Will make again for sure.

Reviewed on Nov. 02, 2010 by SISQ

..time was spent getting crust down .. be sure you oil the plate

Reviewed on Sep. 21, 2010 by jennykonschak

This was gorgoues looking, but I didn't care for the taste. The zucchini turned out very nice (not soggy), but the bisquets at the bottom were an odd texture and I simply didn't like the taste.

Reviewed on Sep. 18, 2010 by Kimsw

I really liked making it. The first time I made it I forgot the dijon mustard and it was good. The second time I made it, I rememberd the dijon mustard and I thought it was a little sweet so the third time I made it I did it without the mustard and I really like it without the dijon mustard. Also the cresent rolls are great for a pie shell. I think I am going to use them for other hartey pies I use. They are easy and oh so good!

Reviewed on Aug. 31, 2010 by pistachyoo

I made this recipe last week and it was incredible! Perfect combination. I love this recipe and it is now a family favorite.

Reviewed on Aug. 20, 2010 by Maxine Miller

I used half chopped, fresh broccoli instead of all zucchini. and fresh tarragon instead of oregano. You could use fresh basil.

Reviewed on Aug. 16, 2010 by Summy

This was delicious. I was skeptical about the crescent roll crust, but it was wonderful, and so easy! I sliced some zucchini, shredded the other half, and used only 2 tbsp butter, plus a tbsp of olive oil to saute the veggies. I used only whole mozarella, and about 2 tbsp fresh basil, and a sprig of fresh oregano. My boyfriend called this dish "refreshing and light," and I would have to concur. It was delicious, and I will definitely make it again and again!

Reviewed on Aug. 08, 2010 by hartmr

Yum! This was delicious! Didn't change a thing. Would be great for brunch.

Reviewed on Jan. 21, 2010 by grannygourmet

Only my son ended up eating all of his portion, but even he said he really didn't want me to make it again. My husband and I gave most of ours to the dog. I didn't think the crust was "flaky" as indicated by other reviewers, the taste was mediocre and the zucchini was like rubber.

Reviewed on Jan. 20, 2010 by GmaMarcy

We really didn't like this recipe. The oregano was too strong & even with all the great ingredients, it just was kind of blah. I was disappointed.

Reviewed on Dec. 23, 2009 by terri4468

This is so delicious everyone will think you spent hours on it, but it is so fast to make. Leftovers (if any) heat great. Even picky kids will love these. This is a keeper.

Reviewed on Dec. 08, 2009 by Punkyjoe81

YUM! What a great way to use zucchini!

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.

Reviewed on Aug. 01, 2009 by Seminoles

So good! My husband is not a big fan of zucchini but he loved it. Reheats nicely too.

Reviewed on Jul. 30, 2009 by Gabrielle Schroader

Yummy! We made this tonight and it was delicious! I brought it to friend's house for dinner and everyone loved it. I did substitute olive oil for the butter.

Reviewed on Jul. 26, 2009 by zucchinilady

I've been hanging on to this recipe and when my first zucchini came out of the garden, this is what I made! So tasty and everyone just loved it - will be made many times this summer! Would go great with a small salad for a light dinner.

Reviewed on Jun. 08, 2009 by Charbaugh

Sounds wonderful. A definate in my recipe box!