[X]

Home > Recipes > Crescent Zucchini Pie

Crescent Zucchini Pie Recipe

Crescent Zucchini Pie Recipe photo by Taste of Home

Read reviews (27)

Rate recipe

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

[X]

Rate Crescent Zucchini Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Crescent Zucchini Pie

Crescent Zucchini Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 27 reviews

Sort Reviews:

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.

View all >