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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 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!

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