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Zucchini Brunch Pie Recipe

Zucchini Brunch Pie Recipe

After visiting our parents in the country one time, we came home laden with boxes of fresh vegetables. I shared them with a neighbor, who in turn shared this recipe with me. It has become one of our favorites—both to look at and to taste.
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:8 servings


  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 large eggs, lightly beaten
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup minced fresh parsley or 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons prepared mustard


  • 1. In a skillet, saute zucchini and onion in butter until tender, about 10 minutes. Remove from the heat; cool slightly. Stir in eggs, cheese, parsley, salt, pepper, garlic powder and basil. Separate the crescent rolls and press into a greased 10-in. pie plate to form a crust. Brush crust with mustard. Spoon zucchini mixture into crust. Bake at 375° for 10 minutes. Cover loosely with foil to prevent excess browning. Bake another 10 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.

Nutritional Facts

1 piece: 277 calories, 19g fat (9g saturated fat), 90mg cholesterol, 567mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 10g protein.

Reviews for Zucchini Brunch Pie

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domtech User ID: 2383502 39498
Reviewed Nov. 29, 2014

"Always looking for ways to use zucchini. I used dried parsley flakes and an Italian blend of cheeses that I had on hand. Everyone really liked it. I will be making this again but it took almost double the time to cook. Thanks for sharing this recipe."

KimberlyRL User ID: 4851499 39497
Reviewed Aug. 13, 2014

"Zucchini is in season and this pie is delicious!"

Ceege User ID: 730520 19607
Reviewed Jun. 24, 2014

"This is very tasty. They now sell crescent rolls in a "sheet" form now. Much easier to use for this type of dish, rather than working with individual pieces of dough. I made 2 of these for work and they were gone in minutes."

orapronobis User ID: 7401922 18179
Reviewed Sep. 10, 2013

"Very tasty but I have to point out that the time is WAY off. A total of 20 minutes? Mine wasn't near done. It took 45 minutes. Was this a typo? I'm surprised no one else mentioned it."

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