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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
  • 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 shredded part-skim mozzarella cheese
  • 1 cup 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 8 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 in 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°.
Nutrition Facts
1 piece: 413 calories, 30g fat (16g saturated fat), 128mg cholesterol, 849mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 15g protein.

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Average Rating:
  • darlyn29
    Aug 17, 2020

    A definite go-to for using fresh garden zucchini! Excellent flavor, simple to make and a favorite around our house. I omit the mustard for preference, otherwise make as recommended.

  • Krystyna
    Jun 17, 2018

    No comment left

  • Cricket66
    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
    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
    Aug 10, 2014

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

  • Grammy Debbie
    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.

  • cindying
    Jun 19, 2013

    No comment left

  • scrapo
    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
    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
    Mar 1, 2012

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