Crescent Italian Zucchini Pie
A savory Italian-inspired zucchini pie with a flaky crescent crust, cheesy filling, and fresh herbs, perfect for easy family dinners or brunch gatherings.
Ingredients
- 4 cups zucchini, thinly sliced
- 1 cup onion, chopped ⓘ
- 1/4 to 1/2 cup margarine ⓘ
- 1/2 cup chopped parsley or 2 tablespoons parsley flakes ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon basil ⓘ
- 1/4 teaspoon oregano leaves ⓘ
- 2 eggs, beaten
- 8 ounces shredded Kraft natural Mozzarella cheese or shredded Casino brand natural Muenster cheese ⓘ
- 8 ounces can Pillsbury refrigerated quick crescent rolls ⓘ
Instructions
- Cook and stir zucchini and onion in margarine.
- Stir in parsley, salt, pepper, garlic powder, basil, and oregano.
- Combine eggs and shredded cheese in a bowl.
- Stir the zucchini mixture into the egg and cheese mixture.
- Separate crescent rolls into 8 triangles.
- Place the triangles in an ungreased 10-inch pie pan, pressing over the bottom and sides to form a crust.
- Pour the zucchini and cheese mixture into the crust.
- Bake at 375°F (190°C) for 18 to 20 minutes.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the zucchini mixture. If you want a healthier twist, substitute half of the margarine with olive oil. Fresh herbs can enhance the flavor, so feel free to use fresh parsley instead of dried. Make sure to squeeze excess moisture from the zucchini for a firmer pie.
Serving Suggestions
This Crescent Italian Zucchini Pie is delicious served warm or at room temperature. Pair it with a fresh salad or a side of garlic bread for a complete meal. It also goes well alongside Italian recipes like Baked Ziti And Cheese. For a light brunch option, serve with a fruit salad to balance the savory flavors.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps retain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Crescent Italian Zucchini Pie contains roughly 73 calories, with 5g protein, 6g carbohydrates, and 4g fat. It is an excellent source of vitamin C (34% of the Daily Value). Note that it is relatively high in sodium, at 990mg per serving (43% 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 different types of cheese in this recipe?
Yes, you can use various types of cheese such as cheddar or feta for a different flavor. Just ensure that the cheese melts well. Mixing cheeses can also create a more complex taste profile.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the crescent rolls with gluten-free dough or a gluten-free pie crust. You can also try using almond flour or coconut flour for a homemade crust alternative.
Can I freeze the zucchini pie?
Yes, you can freeze the zucchini pie before baking. Wrap it tightly in plastic wrap and then aluminum foil, and it will last up to 2 months in the freezer. Bake directly from frozen, adding extra time to the cooking time.
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).