Italian Zucchini Pie(Surprise)
A savory Italian zucchini pie featuring fresh zucchini, herbs, and melted mozzarella, baked in a flaky crescent roll crust—perfect for a flavorful, family-friendly meal.
Ingredients
- 4 Tbsp margarine ⓘ
- 4 c thinly sliced unpeeled zucchini ⓘ
- 1 c chopped onion ⓘ
- 1/2 c chopped fresh parsley ⓘ
- 1/2 tsp salt ⓘ
- 1/2 tsp pepper ⓘ
- 2 well beaten eggs ⓘ
- 1/4 tsp garlic powder ⓘ
- 1/4 tsp dried basil ⓘ
- 1/4 tsp dried oregano ⓘ
- 2 c shredded Mozzarella
- 1 (8 oz) can crescent rolls ⓘ
- 2 tsp Dijon mustard ⓘ
Instructions
- In a skillet, melt the margarine over medium heat.
- Add the sliced zucchini and chopped onion; cook until tender, about 10 minutes.
- Stir in chopped parsley, salt, pepper, garlic powder, dried basil, and dried oregano.
- In a large bowl, beat the eggs and mix in the shredded mozzarella cheese.
- Stir the cooked vegetable mixture into the egg and cheese mixture; set aside.
- Separate the crescent rolls and place them in an ungreased 10-inch pie pan to form the crust.
- Spread Dijon mustard evenly over the crust.
- Pour the vegetable and egg mixture onto the crust, spreading evenly.
- Bake at 375°F (190°C) for 18 to 20 minutes.
- Let stand for 10 minutes before serving. For a firmer pie, reduce oven temperature to 300°F (150°C) and bake an additional 10 to 15 minutes.
Tips & Substitutions
For a lighter version, you can substitute half of the margarine with olive oil. Feel free to add other vegetables like bell peppers or mushrooms for extra flavor. If you don't have fresh parsley, dried parsley can be used, but reduce the amount. This pie can also be made with other cheeses, such as feta or cheddar, for a different taste.
Serving Suggestions
Serve this Italian Zucchini Pie warm with a side salad for a light meal, or pair it with garlic bread for a heartier dinner. It also makes a great brunch dish alongside Mary'S Italian Cream Cheese Cake for dessert. Garnish with additional fresh parsley for a pop of color and flavor.
Storage & Reheating
Leftover zucchini pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 1-2 minutes or in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. This way, the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Zucchini Pie(Surprise) contains roughly 391 calories, with 21g protein, 60g carbohydrates, and 11g fat. It is an excellent source of vitamin C (156% of the Daily Value), dietary fiber (48% of the Daily Value), and calcium (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1019mg per serving (44% 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 in this recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini if necessary. Thaw and drain it well to remove excess moisture before adding it to the mixture, or it may make the pie soggy.
What can I serve with zucchini pie?
This zucchini pie pairs beautifully with a simple green salad or a bowl of minestrone soup. For a more substantial meal, consider serving it alongside stuffed pasta shells Florentine or garlic bread.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is set. You can insert a knife into the center; if it comes out clean, the pie is ready. If the crust starts to brown too quickly, cover it loosely with foil.
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).