Zucchini Crescent Pie Recipe

Reviewed on Mar. 26, 2013 by Amy the Midwife

I also sauteed the veggies in a little coconut oil instead of the butter.

Reviewed on Mar. 26, 2013 by Amy the Midwife

I made it without the cheese and parsley and just a light sprinkle of basil and oregano. We were very happy with the results.

Reviewed on Sep. 19, 2012 by Theosmom

delicious

Reviewed on Sep. 05, 2012 by NsJoyce

This recipe was absolutely delicious. My husband and I both really enjoyed it. I followed the recipe as printed. I will definitely make this again. It's a keeper!

Reviewed on Aug. 30, 2012 by ryan0705

This recipe is perfect just as is. But the second time I made it I added a cooked chicken breast I had leftover. Wow!

The third time I added 2 large precooked chicken breasts and doubled the recipe. I also added a cup or two of zucchini to

finish filling up a 9x13 pan.A great meal for any occasion. Without alot of fuss. Leftovers only get better. Great for a pot luck dish too!

Reviewed on Aug. 12, 2012 by Taxmaster

Just tried this recipe for Sunday brunch and my husband and I both really liked the flavor. I followed suggestions from other reviewers and cut the butter to 2 TBSP, which was plenty, added 3 eggs instead of two and increased the amount of onion. I used Canadian bacon instead of ham since that's what I had on hand. I think the next time I'll not pre-bake the crust as I thought that got too brown - also try an Italian cheese blend. Definitely a keeper.

Reviewed on Aug. 02, 2012 by suzariekeefe

AWESOME RECIPE! MY BOYFRIEND IS A VEGETARIAN, SO I LEFT OUT THE HAM AND REPLACED IT WITH ASPARAGUS AND MUSHROOM THAT I COOKED WITH THE ZUCCHINI - HE LOVED IT AND SO DID I. I THINK IT WOULD BE BETTER WITH A REGULAR PIE CRUST INSTEAD - AND I DID DRAIN ACCESS BUTTER FROM VEGETABLES. AWESOME RECIPE!

Reviewed on Jul. 31, 2012 by lalg

WOW the flavors you get from the spices used are amazing! We only had breadsticks and used those for the crust. It's going to be a mad dash for the last piece of pie tomorrow. Thank you this was amazing!

Reviewed on Jul. 29, 2012 by KGoward

oh, my - delicious! Took a bit longer to make than the suggested time - but worth it! My hubby went back for 3rds!

Reviewed on Jul. 05, 2012 by Bridgetmarymary

This is nearly identical to an old recipe of mine. The differences are the ham and tomato and I use 1 cup onions and 1/4 tsp of the garlic powder. Everything else is the same. Made this tonight and it was delicious...much nicer with the ham and tomato!

Reviewed on Jul. 02, 2012 by wabbitworld

Tasty! I didn't put tomatoes on the top, and added bacon instead of ham, and it was delicious!

Reviewed on Sep. 19, 2011 by eharney

I was pleasantly surprised my family enjoyed this recipe. Do follow some of the advice...drain the butter and I only used 2 TBSP. I also used 3 eggs, bacon instead of ham and wasn't sure on the zucchini so I went with 1 fairly good size. I also just used a regular garden tomato and certainly will be making this recipe again..I'm thinking the next one I'll use broccoli in place of the zucchini.

Reviewed on Aug. 29, 2011 by tjteet

This was easy to make and was really good.

Reviewed on Aug. 06, 2011 by ccubed

I have made this recipe for years, minus the ham and tomato.What a great addition this will be to an already wonderful recipe. I have also made it in an 8x8 pan, cut in small squares and used it for an appetizer. Delicious!!!

Reviewed on Jul. 31, 2011 by japroscia

But drain the butter and add a couple more eggs

Reviewed on Jan. 07, 2011 by charian

Lots of flavor here! My husband almost ate the whole pie! A few subs... I used bacon instead of ham, just preference, and italian cheese blend instead of mozzarella. Next time I will dice more tomato and sprinkle on top. This is a keeper!

Reviewed on Aug. 31, 2010 by ctmarsden

Excellent recipe!

Reviewed on Aug. 30, 2010 by mwaxham

I thought this was very good. Next time I will omit the ham since I don't really think it added anything. Also, I will use a larger pie dish, my sauce spilled over onto the oven. Overall, very good.

Reviewed on Aug. 22, 2010 by pat rutherford

It is wonderful. The one thing I changed was in place of all the cheeses. I used Sargento (Bistro blends,Italian Pasta Cheese with Authentic Italian Herbs.) I will be making it again on this Wed. and again on Sunday both days for potlucks.

Reviewed on Aug. 20, 2010 by rnamy72

HUGE success at my house! Absolutely delish! Even my pickiest eaters ate it.

Reviewed on Aug. 20, 2010 by cooks4larry

I have made this for years, although I do not prebake the crust, or use ham in it and also spread about a tablespoon of mustard on the crust before adding the veggie mixture. It really makes a better pie. I like the crescent roll crust.

Reviewed on Aug. 20, 2010 by mom48*60

I have been making this same recipe for years minus the pie crust/crescent rolls. It is a family favorite.

Reviewed on Aug. 20, 2010 by lindajoynes

I can not rate this yet, but since I am now on Weight Watchers, I would use four sheets of phyllo dough for crust, cooking spray, fresh basil, if have or dried, decrease the amount of ham, 2% mozzarella cheese and use 1/2 cup of fat-free egg substitute or one whole egg plus 2 egg whites for the two eggs which would cut the FAT and CALORIES and still keep the integrity of the recipe! Sound good; I think that I will make this recipe since zucchini are so plentiful now and have zero points! Linda

Reviewed on Aug. 20, 2010 by bettyaking

About how many cups of zucchini? Our medium zucchinis are the size of small baseball bats. Depends on what you are used to.

Reviewed on Aug. 20, 2010 by Netizen

You might want to make you own crust or dough since the refrigerated rolls have partially hydrogenated oils/trans fats. :(

Reviewed on Mar. 10, 2010 by jettajenny

Love this recipe! It's a staple on our menu now, and it's been well-received by others, too!

Reviewed on Aug. 19, 2009 by dkhuber

I liked the zucchini pie but I added 4 eggs so it was more like quiche.

Reviewed on Feb. 27, 2009 by leclrm

Pre-made pie crusts may be easier but they are high in fat and calories. At least with crescent rolls you can choose to use the reduced fat version if you want to.

Reviewed on Feb. 26, 2009 by julyprincesspatricia

Why not use a pre-made pie crust? Then you wouldn't have so much dough hanging over the pie plate. And there would not be any handling of the crust dough.

Reviewed on Feb. 26, 2009 by dedaisy

I agree, it looks good, but I need nutritional info! Thanks

Reviewed on Feb. 26, 2009 by kacki801

Reviewed on Feb. 26, 2009 by LDPinWV

looks good. Nutrition information?