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Zucchini Crescent Pie Recipe

Zucchini Crescent Pie Recipe

“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!”
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:6 servings

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

  • 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 to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 piece: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Zucchini Crescent Pie

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MY REVIEW
Reviewed Aug. 20, 2015

"Was pleasantly surprised and was excellent!! I used a gluten free pie crust instead. My husband loved and raved about it. Will definitely make again!"

MY REVIEW
Reviewed Nov. 7, 2013

"We loved this recipe. I added grated carrots to it as well. Used olive oil instead of butter. My husband was leery of this at first, but to his surprised he really enjoyed it."

MY REVIEW
Reviewed Sep. 5, 2013

"Followed recipe as written. Very bland and not at all what I expected given all the great reviews. Threw out the leftovers."

MY REVIEW
Reviewed Aug. 19, 2013

"Have made this pie several times this summer using different kinds of meat and cheese combinations. Our fav was cubes of roast turkey (yes I roasted a turkey in the summertime) with cheddar cheese. it would be a fun recipe to make with kids - they could smush the crescent roll dough into the pie plate while a grownup slices and cooks the veggies. Stores well in the frig but then I have not had it last more than 2 days! Warning: the store brand crescent rolls are smaller than the name brand rolls."

MY REVIEW
Reviewed Aug. 13, 2013

"This was fantastic. The only thing I did different was to use cheddar cheese."

MY REVIEW
Reviewed Aug. 9, 2013

"Think the overall concept of the recipe is good but I am definitely going to tinker with it for my taste. Omitted the butter completely and sprayed the pan with Butter Pam. Cut the salt to less than an 1/8 tsp as ham is salty enough. Think I will add another egg and cut back on the amount of cheese."

MY REVIEW
Reviewed Aug. 8, 2013

"so delicious and easy! what a great way to use zucchini!"

MY REVIEW
Reviewed Aug. 3, 2013

"I love to try new recipes especially ones with veggies. I made this but had to use chicken since we don't eat ham or bacon. It was delicious! My son-in-law stopped by to visit and took a bite of mine. He said "This is what people in heaven eat"!"

MY REVIEW
Reviewed Jul. 29, 2013

"I think it was a great way to try Zucchini in a new way. One thing I changed was I substituted bacon for the ham because I don't like ham. I thought over all it was very good and definitely something I will make again."

MY REVIEW
Reviewed Jul. 29, 2013

"I think it was a great way to try Zucchini in a new way. One thing I changed was I substituted bacon for the ham because I don't like ham. I thought over all it was very good and definitely something I will make again"

MY REVIEW
Reviewed Mar. 26, 2013

"I also sauteed the veggies in a little coconut oil instead of the butter."

MY REVIEW
Reviewed Mar. 26, 2013

"I made it without the cheese and parsley and just a light sprinkle of basil and oregano. We were very happy with the results."

MY REVIEW
Reviewed Sep. 19, 2012

"delicious"

MY REVIEW
Reviewed Sep. 5, 2012

"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!"

MY REVIEW
Reviewed Aug. 30, 2012

"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!"

MY REVIEW
Reviewed Aug. 12, 2012

"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."

MY REVIEW
Reviewed Aug. 2, 2012

"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!"

MY REVIEW
Reviewed Jul. 31, 2012

"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!"

MY REVIEW
Reviewed Jul. 29, 2012

"oh, my - delicious! Took a bit longer to make than the suggested time - but worth it! My hubby went back for 3rds!"

MY REVIEW
Reviewed Jul. 5, 2012

"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!"

MY REVIEW
Reviewed Jul. 2, 2012

"Tasty! I didn't put tomatoes on the top, and added bacon instead of ham, and it was delicious!"

MY REVIEW
Reviewed Sep. 19, 2011

"I was pleasantly surprised my family enjoyed this recipe. Do follow some of the advice...drain the butter and I only used 2 TBSP. I also used 3 eggs, bacon instead of ham and wasn't sure on the zucchini so I went with 1 fairly good size. I also just used a regular garden tomato and certainly will be making this recipe again..I'm thinking the next one I'll use broccoli in place of the zucchini."

MY REVIEW
Reviewed Aug. 29, 2011

"This was easy to make and was really good."

MY REVIEW
Reviewed Aug. 6, 2011

"I have made this recipe for years, minus the ham and tomato.What a great addition this will be to an already wonderful recipe. I have also made it in an 8x8 pan, cut in small squares and used it for an appetizer. Delicious!!!"

MY REVIEW
Reviewed Jul. 31, 2011

"But drain the butter and add a couple more eggs"

MY REVIEW
Reviewed Jan. 7, 2011

"Lots of flavor here! My husband almost ate the whole pie! A few subs... I used bacon instead of ham, just preference, and italian cheese blend instead of mozzarella. Next time I will dice more tomato and sprinkle on top. This is a keeper!"

MY REVIEW
Reviewed Aug. 31, 2010

"Excellent recipe!"

MY REVIEW
Reviewed Aug. 30, 2010

"I thought this was very good. Next time I will omit the ham since I don't really think it added anything. Also, I will use a larger pie dish, my sauce spilled over onto the oven. Overall, very good."

MY REVIEW
Reviewed Aug. 22, 2010

"It is wonderful. The one thing I changed was in place of all the cheeses. I used Sargento (Bistro blends,Italian Pasta Cheese with Authentic Italian Herbs.) I will be making it again on this Wed. and again on Sunday both days for potlucks."

MY REVIEW
Reviewed Aug. 20, 2010

"HUGE success at my house! Absolutely delish! Even my pickiest eaters ate it."

MY REVIEW
Reviewed Aug. 20, 2010

"I have made this for years, although I do not prebake the crust, or use ham in it and also spread about a tablespoon of mustard on the crust before adding the veggie mixture. It really makes a better pie. I like the crescent roll crust."

MY REVIEW
Reviewed Aug. 20, 2010

"I have been making this same recipe for years minus the pie crust/crescent rolls. It is a family favorite."

MY REVIEW
Reviewed Aug. 20, 2010

"I can not rate this yet, but since I am now on Weight Watchers, I would use four sheets of phyllo dough for crust, cooking spray, fresh basil, if have or dried, decrease the amount of ham, 2% mozzarella cheese and use 1/2 cup of fat-free egg substitute or one whole egg plus 2 egg whites for the two eggs which would cut the FAT and CALORIES and still keep the integrity of the recipe! Sound good; I think that I will make this recipe since zucchini are so plentiful now and have zero points! Linda"

MY REVIEW
Reviewed Aug. 20, 2010

"About how many cups of zucchini? Our medium zucchinis are the size of small baseball bats. Depends on what you are used to."

MY REVIEW
Reviewed Aug. 20, 2010

"You might want to make you own crust or dough since the refrigerated rolls have partially hydrogenated oils/trans fats. :("

MY REVIEW
Reviewed Mar. 10, 2010

"Love this recipe! It's a staple on our menu now, and it's been well-received by others, too!"

MY REVIEW
Reviewed Aug. 19, 2009

"I liked the zucchini pie but I added 4 eggs so it was more like quiche."

MY REVIEW
Reviewed Feb. 27, 2009

"Pre-made pie crusts may be easier but they are high in fat and calories. At least with crescent rolls you can choose to use the reduced fat version if you want to."

MY REVIEW
Reviewed Feb. 26, 2009

"Why not use a pre-made pie crust? Then you wouldn't have so much dough hanging over the pie plate. And there would not be any handling of the crust dough.
"

MY REVIEW
Reviewed Feb. 26, 2009

"I agree, it looks good, but I need nutritional info! Thanks"

MY REVIEW
Reviewed Feb. 26, 2009

"looks good. Nutrition information?"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer