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

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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
Featured In: Recipes for Zucchini
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 6 tablespoons butter, cubed
  • 2 large 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: 413 calories, 30g fat (16g saturated fat), 128mg cholesterol, 849mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 15g protein.


  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.
    Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.
    Yield: 6 servings.
Originally published as Crescent Zucchini Pie in Simple & Delicious July/August 2009, p45

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Cricket66 User ID: 5690626 228026
Reviewed Jun. 16, 2015

"This has been a Summer favorite at my house since it was first published. For our tastes I leave out the mustard and use a mixture of yellow squash and zucchini."

JaneLoo User ID: 2841781 144009
Reviewed Sep. 5, 2014

"This is so good. I have one of those "can't live without meat" people in my family. So I used one pound Italian sausage in my pie. I also used 2-cups of five cheese blend . One thing about this recipe; you must drain the sauteed vegetables very well. This is essential if you don't want to end up with a soggy crust. I baked mine at 350 for one hour. The crust came out beautiful. It was delicious."

janeirv User ID: 3750102 180125
Reviewed Aug. 10, 2014

"Very good! I used cheddar and pecorino ramono for the cheeses and less salt. 2 extra eggs."

Grammy Debbie User ID: 30612 144008
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."

scrapo User ID: 2908723 165835
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!"

scrapo User ID: 2908723 105199
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!"

lushleslie User ID: 6554888 99152
Reviewed Mar. 1, 2012

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

dverzic User ID: 762717 99151
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!"

DnDCottle User ID: 1688108 144007
Reviewed Nov. 10, 2011


JCV4 User ID: 628113 144006
Reviewed Aug. 3, 2011

"Really nice zing with the mustard (I used regular yellow mustard). I also added a clove of chopped garlic. Great taste - thanks!"

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