Crescent Zucchini Pie Recipe

Crescent Zucchini Pie Recipe photo by Taste of Home

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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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Crescent Zucchini Pie Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

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 foil if crust browns too quickly. Yield: 6 servings.

Nutritional 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.

Originally published as Crescent Zucchini Pie 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