Italian Zucchini Crescent Pie
A savory Italian-inspired zucchini crescent pie featuring tender zucchini, onions, and melted mozzarella, wrapped in flaky crescent rolls. Perfect for a family dinner or brunch, this dish combines fresh herbs and cheeses for a flavorful, satisfying vegetarian option that comes together quickly and easily.
Ingredients
- 4 cups thinly sliced unpeeled zucchini ⓘ
- 1 cup coarsely chopped onion
- 1/2 cup margarine or butter ⓘ
- 1/2 cup chopped parsley ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon sweet basil leaves
- 1/4 teaspoon oregano leaves ⓘ
- 2 eggs, well beaten ⓘ
- 8 ounces shredded natural Mozzarella cheese ⓘ
- 8 ounces refrigerated quick crescent dinner rolls ⓘ
- 2 teaspoons Dijon or pure prepared mustard ⓘ
Instructions
- Preheat oven to 375°F.
- In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
- Stir in chopped parsley, salt, black pepper, garlic powder, sweet basil leaves, and oregano leaves.
- In a large bowl, blend eggs and shredded mozzarella cheese. Stir in the cooked vegetable mixture.
- Unroll the refrigerated crescent dinner rolls and arrange them in a baking dish to form a crust.
- Spread the vegetable and cheese mixture over the crescent roll crust.
- Bake in the preheated oven for about 25 minutes, until golden brown and bubbly.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried, or substitute zucchini with yellow squash. If you prefer a lighter dish, use less cheese or choose a low-fat version. You can also add other vegetables like bell peppers or mushrooms to the filling for more variety. For those with gluten sensitivities, gluten-free crescent rolls are available as a substitute.
Serving Suggestions
This Italian Zucchini Crescent Pie makes a delightful main dish, perfect for lunch or dinner. Pair it with a fresh garden salad or a side of pasta for a complete meal. It also goes well with a light tomato sauce or a dollop of sour cream. For a more substantial feast, consider serving it alongside Pasta Con Broccoli.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 30-60 seconds or until warmed through. Alternatively, reheat in the oven at 350°F for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Zucchini Crescent Pie contains roughly 517 calories, with 19g protein, 92g carbohydrates, and 10g fat. It is an excellent source of iron (73% of the Daily Value), dietary fiber (47% of the Daily Value), and protein (38% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1336mg per serving (58% 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 frozen zucchini if necessary. Be sure to thaw and drain it well to remove excess moisture, which can make the pie soggy.
Can I prepare this dish ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply assemble the pie with the crescent rolls and bake as directed. This is a great way to save time on busy days.
What can I substitute for mozzarella cheese?
If you don't have mozzarella, you can use other cheeses like provolone or a blend of Italian cheeses for a different flavor profile. Just ensure that the cheese melts well to maintain the creamy texture of the filling.
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).