Baked Zucchini Pie
A savory zucchini and cheese pie with a flaky crescent crust, infused with herbs and spices, perfect for a comforting family dinner or potluck gathering.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Peel and thinly slice the zucchini; chop the onion.
- Saute zucchini and onion in margarine for about 10 minutes, or until tender; remove from heat.
- Separate crescent roll dough and press into a pie plate to form the crust.
- In a large bowl, beat the eggs and mix in the mozzarella cheese.
- Stir the cooked zucchini and onion mixture into the egg and cheese mixture.
- Pour the filling into the prepared crust and bake for 30 to 40 minutes, or until lightly browned and set.
- Let sit for 5 to 10 minutes before slicing.
- Slice into wedges and serve.
Tips & Substitutions
For a lighter dish, consider using a blend of zucchini and yellow squash. If you prefer a crispy crust, pre-bake the crescent roll dough for about 10 minutes before adding the filling. Adding a bit of grated Parmesan cheese can enhance the flavor as well. If fresh herbs are available, feel free to substitute them for dried basil and oregano.
Serving Suggestions
This pie makes a great main dish for lunch or dinner, especially when paired with a fresh garden salad or steamed vegetables. For a heartier meal, serve alongside crusty bread or a side of pasta. It also works well as a brunch dish, offering a delicious vegetarian option for gatherings.
Storage & Reheating
Leftover Baked Zucchini Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat for 1-2 minutes or until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Zucchini Pie contains roughly 879 calories, with 39g protein, 160g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (280% 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 773mg per serving (34% 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 make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble the pie without baking, cover it tightly, and store it in the refrigerator. When ready to bake, simply take it out and bake as directed. This allows the flavors to meld beautifully.
What can I use instead of crescent roll dough?
If you want to avoid crescent roll dough, you can use a pie crust or even a homemade pastry dough. Alternatively, a gluten-free crust works well for those with dietary restrictions. Just ensure it's pre-baked if the filling is moist.
Is it possible to freeze the baked pie?
Yes, you can freeze the Baked Zucchini Pie. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
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).