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

Crescent Zucchini Pie Recipe

Read Reviews (13)
4.56 13
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Crescent Zucchini Pie in Simple & Delicious July/August 2009, p45

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.

Enjoy this recipe with a sparkling wine.

Reviews for Crescent Zucchini Pie(13)

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Aug. 27, 2013

This is an absolutely delicious pie, easy to make and a wonderful way to take advantage of abundant zucchini from our garden. Even those who don't usually like zucchini like this. I've served it as a light entree or as a side. I'm expected to bring it to our summer family reunions as weveryone looks forward to it! I like to mix up the cheeses and don't think I've ever used the same combination twice and it was delicious any way.

MY REVIEW
Reviewed Jul. 18, 2012

Delicious! I used only 3 TBlsp butter and used Cheddar Cheese. Also added some cooked diced ham (I think bacon would be good too!). Used 5 eggs as this was our dinner so I wanted it to be a bit more substantial. Was very yummy! Even my toddler ate it!

MY REVIEW
Reviewed Jul. 18, 2012

Delicious! I used only 3 TBlsp butter and used Cheddar Cheese. Also added some cooked diced ham (I think bacon would be good too!). Was very yummy! Even my toddler ate it!

MY REVIEW
Reviewed Mar. 1, 2012

Absolutely fantastic, so very tasty and so very easy to make. You'll never resist eating zucchini again :-)

MY REVIEW
Reviewed Dec. 7, 2011

I made this for dinner last night and served it with tomato bisque soup (from Safeway). It was very good. The mustard ( I used Grey Poupon) really gives it a nice flavor, along with the herbs. It was pretty easy too! Will definitely make again. Even my picky husband liked it!

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