Cheesy Zucchini Pie Recipe
Cheesy Zucchini Pie Recipe photo by Taste of Home

Cheesy Zucchini Pie Recipe

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For a light lunch or brunch that costs just 76 cents per serving, fix this quiche-like dish made with crescent roll dough. "This zucchini pie is delicious, easy and inexpensive," writes Melissa Collins from South Daytona, Florida.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 3 medium zucchini, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon snipped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 2 eggs, lightly beaten

Nutritional Facts

1 each: 292 calories, 19g fat (9g saturated fat), 98mg cholesterol, 559mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 11g protein


  1. 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 of plate to form a crust; seal perforations.
  2. In a large skillet, saute zucchini and garlic in butter until crisp-tender. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese.
  3. Cover edges loosely with foil. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Zucchini Pie in Quick Cooking September/October 2002, p61

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Reviewed Jul. 31, 2015

"I had a pre-made pie crust in the fridge that I needed to use and also used a yellow squash since I only had 1 zucchini. I mixed the cheese up, and it came out great. This is one that I will make again and again."

Reviewed Mar. 21, 2015

"I had a pie shell so I used that instead of the crescent rolls. It was really good."

Reviewed Feb. 20, 2015

"This was the easiest recipes ever I used a pretty made pie crust instead of the crescent rolls. My guy loves meatless meals and this one was his favorite"

Reviewed Jul. 22, 2014

"We have more zucchini in our garden than we can handle.... so I've been searching out recipes to use them up.....and this recipe is a keeper! I served it today with slow cooker cilantro lime chicken breast over rice and sliced fresh tomatoes from our garden. I was afraid my husband was going to say "not zucchini again"! But instead he said he hoped there was some left over , which there is. I've made a couple different recipes for zucchini chips, 3 kinds of zucchini boats, and 3 different casseroles. OOh yeah and my all time favorite a cold Italian spaghetti salad with chopped zucchini and tomatoes w/ Zesty Italian salad dressing! My husband has declared this Cheesy Zucchini pie his favorite. I'll be saving this one in my recipe box! Taste of Home has been my number one source for recipes for years now and I have most all the yearly annuals and other cook books associated with Taste Of Home!"

Reviewed Sep. 27, 2013

"Love this recipe!"

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