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Crescent Zucchini Pie Recipe

Crescent Zucchini Pie Recipe

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. YIELD: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


  • 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 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°. Yield: 6 servings.

Nutritional Facts

1 piece: 413 calories, 30g fat (16g saturated fat), 128mg cholesterol, 849mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 15g protein.

Reviews for Crescent Zucchini Pie

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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!"

lllezotte User ID: 5658800 114131
Reviewed Aug. 3, 2011

"This was a great dish. Just made it yesterday. If I would have known how good it is I would have doubled the recipe."

prranch8250 User ID: 3797612 99150
Reviewed Jul. 25, 2011

"This recipe was so easy to make and tasted great.. even my teenager who hates vegetables liked it.. will definitely make again."

toothfairylin User ID: 1460753 144004
Reviewed Jul. 22, 2011

"Have made this MANY times over the years..Deeelicious! I sometimes add 1/2 lb. of browned hamburg but usually make it as a veggie dish. Just a suggestion: I DID learn to place the sauted veggies in a colander and press out the excess moisture that cooking the zucchini produces, before adding the rest of ingredients. It is too watery if I don't."

[email protected] User ID: 482252 99148
Reviewed Jul. 21, 2011

"I can't believe it! This is the same recipe that my girlfriend gave me 30 years ago. I had forgotten about it. My family really loved it. Looks like I will have to make it again soon! I have also used 1/2 zucchini and 1/2 yellow squash."

cjccirclec User ID: 5489946 98589
Reviewed Jul. 21, 2011

"I made this and it is so good, and I will make it again!"

Magnolia66 User ID: 2852733 114130
Reviewed Jul. 8, 2011

"I used 1/2 yellow squash & 1/2 zucchini. This is a keeper!"

Feen User ID: 1925557 113668
Reviewed Apr. 13, 2011

"Really good. I added mushrooms and thought is was a nice consistency and great (not overpowering) flavor, went nicely with the crescent crust."

keatinkp User ID: 5490896 105198
Reviewed Apr. 9, 2011

"Made this for a Saturday morning. Started to make it like the recipe, but decided there was no where near enough spice (a 1/4 tsp of oregano and basil to 4 cups of Zucchini, one cup of onion and 2 cups of cheese) So doubled the basil and oregano and added a 1/2 tsp of Old Bay. Result: watery "pie" with a soggy crust. Taste with the additional spices was OK, though hubby thought there was too much onion. If you are going to make this try salting and draining the zucchini first for about 30 minutes to get rid of some of the moisture in it. I would add another egg or two to help it set up better. Also would decrease the onion to 1/2 cup. and definitely add the Old Bay Seasoning if you have it. otherwise this is a very bland dish."

LLLong12 User ID: 5819159 184788
Reviewed Mar. 15, 2011

"So tasty! Made this for my husband because we are trying to eat more vegitables. We both loved it. Will make again for sure."

SISQ User ID: 5555178 114126
Reviewed Nov. 2, 2010

"..time was spent getting crust down .. be sure you oil the plate"

jennykonschak User ID: 5443173 163738
Reviewed Sep. 21, 2010

"This was gorgoues looking, but I didn't care for the taste. The zucchini turned out very nice (not soggy), but the bisquets at the bottom were an odd texture and I simply didn't like the taste."

Kimsw User ID: 4151135 144003
Reviewed Sep. 18, 2010

"I really liked making it. The first time I made it I forgot the dijon mustard and it was good. The second time I made it, I rememberd the dijon mustard and I thought it was a little sweet so the third time I made it I did it without the mustard and I really like it without the dijon mustard. Also the cresent rolls are great for a pie shell. I think I am going to use them for other hartey pies I use. They are easy and oh so good!"

pistachyoo User ID: 1683714 98575
Reviewed Aug. 31, 2010

"I made this recipe last week and it was incredible! Perfect combination. I love this recipe and it is now a family favorite."

Maxine Miller User ID: 2800706 210763
Reviewed Aug. 20, 2010

"I used half chopped, fresh broccoli instead of all zucchini. and fresh tarragon instead of oregano. You could use fresh basil."

Summy User ID: 1386846 180124
Reviewed Aug. 16, 2010

"This was delicious. I was skeptical about the crescent roll crust, but it was wonderful, and so easy! I sliced some zucchini, shredded the other half, and used only 2 tbsp butter, plus a tbsp of olive oil to saute the veggies. I used only whole mozarella, and about 2 tbsp fresh basil, and a sprig of fresh oregano. My boyfriend called this dish "refreshing and light," and I would have to concur. It was delicious, and I will definitely make it again and again!"

hartmr User ID: 5083479 184773
Reviewed Aug. 8, 2010

"Yum! This was delicious! Didn't change a thing. Would be great for brunch."

grannygourmet User ID: 3148826 165834
Reviewed Jan. 21, 2010

"Only my son ended up eating all of his portion, but even he said he really didn't want me to make it again. My husband and I gave most of ours to the dog. I didn't think the crust was "flaky" as indicated by other reviewers, the taste was mediocre and the zucchini was like rubber."

GmaMarcy User ID: 3355855 114124
Reviewed Jan. 20, 2010

"We really didn't like this recipe. The oregano was too strong & even with all the great ingredients, it just was kind of blah. I was disappointed."

terri4468 User ID: 4581392 180685
Reviewed Dec. 23, 2009

"This is so delicious everyone will think you spent hours on it, but it is so fast to make. Leftovers (if any) heat great. Even picky kids will love these. This is a keeper."

Punkyjoe81 User ID: 3773046 123686
Reviewed Dec. 8, 2009

"YUM! What a great way to use zucchini!"

gaylerene User ID: 1212977 180678
Reviewed Nov. 8, 2009

"Try it! You'll love it. All my kids gobble it up, no matter that it is meatless and full of veggies. Great left over too, if you have any left at all. I cook mine in a cast iron skillet for a nice crispy crust. Mmmm..."

tobybear23 User ID: 2689233 163735
Reviewed Oct. 29, 2009

"This was absolutely delicious, and the leftovers tasted just as good the next day for lunch! I added an 8oz. container of sliced mushrooms that needed to be used. It was very fast to prep- I think it only took me about 10-15 minutes to get it in the oven."

dmgiblin User ID: 2150746 165832
Reviewed Oct. 14, 2009

"I've made this several times already. Loved it. So simple and so tasty."

rtbaker User ID: 4018302 144000
Reviewed Oct. 12, 2009

"easy and delicious. Next time I will add mushrooms and spinach just for a different taste."

bittepige User ID: 1093771 180117
Reviewed Oct. 9, 2009

"I have made this twice now and had good reviews both times. the last was for a pot-luck and everyone was impressed at the simplicity and ease of making. Thanks.

B. Harley"

kdowns User ID: 2696991 210762
Reviewed Sep. 3, 2009

"Maybe it needed to cook a little longer in your oven?  I had to bake mine ten minutes longer than the suggested bake time."

Va Hanthorn User ID: 1892722 184769
Reviewed Sep. 1, 2009

"My pie was runny, What did I do wrong?"

smaynard User ID: 1993093 105197
Reviewed Aug. 28, 2009

"Great and easy recipe. I brought to an office pot luck and everybody wanted the recipe. I changed up the cheese a little bit. But I think that is easily what's on hand or personal taste."

betsygross User ID: 4254329 168466
Reviewed Aug. 28, 2009

"Excellent!! Revamped by substituting onions with mushrooms and adding galic salt, feta cheese and onion powder. Don't omit the dijon mustard! Gives it great flavor."

Seminoles User ID: 1412865 143998
Reviewed Aug. 1, 2009

"So good! My husband is not a big fan of zucchini but he loved it. Reheats nicely too."

Gabrielle Schroader User ID: 3910269 113666
Reviewed Jul. 30, 2009

"Yummy! We made this tonight and it was delicious! I brought it to friend's house for dinner and everyone loved it. I did substitute olive oil for the butter."

zucchinilady User ID: 3149814 184767
Reviewed Jul. 26, 2009

"I've been hanging on to this recipe and when my first zucchini came out of the garden, this is what I made! So tasty and everyone just loved it - will be made many times this summer! Would go great with a small salad for a light dinner."

Charbaugh User ID: 4186746 114123
Reviewed Jun. 8, 2009

"Sounds wonderful. A definate in my recipe box!"

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