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Crescent Zucchini Pie

 Crescent Zucchini Pie
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 6 tablespoons butter, cubed
  • 2 Eggland's Best 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


  • 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

2 of 2

Crescent Zucchini Pie (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.