Aunt Miles Italian Zucchini Crescent Pie
A savory zucchini and cheese pie with a flaky crescent crust, infused with herbs and mustard, perfect for a quick family dinner or vegetable-packed lunch.
Ingredients
- 4 cups zucchini ⓘ
- 1 cup chopped onion ⓘ
- 1/4 cup butter ⓘ
- 1/2 cup parsley flakes ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder ⓘ
- 1/4 teaspoon basil ⓘ
- 1/4 teaspoon oregano
- 2 beaten eggs ⓘ
- 2 cups shredded Mozzarella cheese ⓘ
- 1 (8 oz.) can Pillsbury crescent rolls ⓘ
- 2 teaspoons mustard ⓘ
Instructions
- Cook and stir sliced zucchini and onion in butter for 10 minutes.
- Stir in parsley flakes, salt, pepper, garlic powder, basil, and oregano.
- Combine eggs and shredded Mozzarella cheese into the zucchini mixture.
- Separate the crescent rolls into triangles.
- Press the rolls into an ungreased 10-inch pie pan, covering the bottom and sides to form a crust.
- Spread mustard evenly over the crust.
- Pour the vegetable and cheese mixture into the prepared crust.
- Bake at 375°F for 18 to 20 minutes until golden and bubbly.
Tips & Substitutions
For a twist, you can substitute yellow squash for some of the zucchini, or use a blend of different cheeses like cheddar or feta for added flavor. To enhance the dish, consider adding diced bell peppers or mushrooms to the zucchini mixture. Make sure to press the crescent rolls firmly to avoid any gaps in the crust. This pie can also be made ahead and refrigerated until ready to bake.
Serving Suggestions
This Italian Zucchini Crescent Pie pairs beautifully with a fresh side salad, such as Gorgonzola Salad, or a light tomato basil soup for a complete meal. Serve warm, topped with a sprinkle of additional parsley or grated Parmesan cheese for extra flavor. It makes for a delightful brunch dish or a vegetarian option for dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 10-15 minutes or until heated through. You can also microwave individual slices for a quick snack, but the texture may not be as crisp as reheating in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Miles Italian Zucchini Crescent Pie contains roughly 1272 calories, with 22g protein, 125g carbohydrates, and 92g fat. It is an excellent source of dietary fiber (252% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 941mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture, you can use thawed frozen zucchini. Make sure to drain any excess moisture to prevent the pie from becoming soggy. Squeeze the zucchini in a clean kitchen towel to remove water before mixing it with the other ingredients.
How do I know when the pie is done baking?
The pie is done when the crescent roll crust is golden brown and the filling is bubbling. You can insert a knife into the center; if it comes out clean, the pie is fully cooked. Keep an eye on it towards the end of the baking time to avoid over-browning.
Can I make this pie ahead of time?
Yes, you can prepare the filling and assemble the pie in advance. Cover it with plastic wrap or foil and refrigerate for up to 24 hours before baking. Just remember to remove it from the fridge about 30 minutes before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).