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Zucchini Crescent Pie Recipe

Zucchini Crescent Pie Recipe photo by Taste of Home

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“One of my mother’s many recipes designed to take advantage of bountiful zucchini, this pie is inexpensive, nutritious, tasty, filling—and so easy," says Susan Davis of Ann Arbor, Michigan. "Refrigerated crescent rolls and cooked ham cut prep time but not taste. My family loves it!”

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Zucchini Crescent Pie Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Directions

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Originally published as Zucchini Crescent Pie in Simple & Delicious January/February 2008, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Zucchini Crescent Pie

Zucchini Crescent Pie

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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

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