Bake-Off Twenty-Nine Zucchini Crescent Pie
A savory zucchini and cheese tart with a flaky crescent crust, seasoned with herbs and mustard, perfect for a light lunch, dinner, or brunch gathering.
Ingredients
Instructions
- In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
- Stir in parsley and seasonings.
- In a large bowl, blend eggs and cheese.
- Stir in the cooked vegetable mixture.
- Separate crescent roll dough into 8 triangles.
- Place the triangles in an ungreased 11-inch quiche pan, 10-inch pie pan, or 12 x 8-inch baking dish; press over the bottom and up the sides to form a crust.
- Spread the crust with mustard.
- Pour the vegetable mixture evenly into the crust.
- Bake at 350°F for 18 to 20 minutes, or until a knife inserted near the center comes out clean.
- If the crust becomes too brown, cover with foil during the last 10 minutes of baking.
Tips & Substitutions
For added flavor, consider incorporating shredded cheese into the vegetable mixture or using a mix of fresh herbs. If you're out of fresh parsley, dried parsley flakes can work as a substitute. You can also use other vegetables like spinach or bell peppers. Ensure the zucchini is sliced evenly for consistent cooking, and avoid overcooking to maintain its texture.
Serving Suggestions
This Zucchini Crescent Pie pairs beautifully with a fresh garden salad or steamed vegetables for a light meal. Consider serving it alongside a dollop of sour cream or a tangy yogurt sauce for an extra layer of flavor. It's also a great option for brunch or a picnic, and can be enjoyed warm or at room temperature.
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 warmed through. Alternatively, you can microwave individual slices for 1-2 minutes, ensuring they heat evenly without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Bake-Off Twenty-Nine Zucchini Crescent Pie contains roughly 274 calories, with 3g protein, 30g carbohydrates, and 16g fat. Note that it is relatively high in sodium, at 1114mg per serving (48% 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 and flavor, you can use frozen zucchini if necessary. Just be sure to thaw and drain it well to remove excess moisture before cooking, as frozen zucchini tends to release more water during cooking.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit until thickened) for each egg. This will help bind the ingredients together while keeping the dish moist.
How can I make this dish gluten-free?
To make this Zucchini Crescent Pie gluten-free, substitute the crescent roll dough with a gluten-free pastry or pie crust. Alternatively, you can use a gluten-free tortilla or make a crust from almond flour or gluten-free breadcrumbs mixed with butter. Just ensure all other ingredients are gluten-free as well.
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).