Lori'S Zucchini Crescent Pie
Lori's Zucchini Crescent Pie offers a delightful combination of tender zucchini, savory cheese, and aromatic herbs encased in flaky crescent roll crust. Perfect for a light lunch or dinner, it appeals to vegetable lovers and cheese enthusiasts seeking a flavorful, easy-to-make dish.
Ingredients
- 4 zucchini, unpeeled and thinly sliced ⓘ
- 2 medium onions, chopped ⓘ
- 1/2 cup chopped parsley ⓘ
- 1/2 cup butter ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon oregano ⓘ
- 1/4 teaspoon basil
- 2 eggs, slightly beaten ⓘ
- 2 cups shredded Mozzarella or Muenster cheese ⓘ
- 1 oz. can Pillsbury crescent rolls ⓘ
- 2 teaspoons Dijon mustard ⓘ
Instructions
- Saute zucchini and onions in butter in a large frying pan over medium heat until tender.
- Stir in chopped parsley, salt, pepper, garlic powder, basil, and oregano.
- Remove from heat.
- In a large bowl, stir together eggs and shredded cheese.
- Add the egg and cheese mixture to the vegetable mixture and combine.
- Unroll Pillsbury crescent rolls and fit into a greased baking dish.
- Spread the vegetable and cheese mixture over the crescent roll crust.
- Bake in a preheated oven at 375°F (190°C) for about 30 minutes or until golden brown.
- Remove from oven, let cool slightly, then serve.
Tips & Substitutions
For added depth of flavor, consider incorporating a bit of grated Parmesan cheese into the vegetable mixture. If you're looking for a lighter version, substitute half of the butter with olive oil. Fresh herbs can also elevate the taste; try adding thyme or rosemary. If you have leftover vegetables, feel free to mix them in as well for a unique twist. This dish can be a great way to use up any extra zucchini from your garden.
Serving Suggestions
This zucchini crescent pie is delicious on its own but pairs beautifully with a fresh garden salad or roasted vegetables for a complete meal. You could also serve it with a dollop of sour cream or a light vinaigrette. For a comforting finish, consider serving slices alongside a warm bowl of soup. It’s a wonderful addition to any brunch spread or potluck.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual slices on medium power for 1-2 minutes, but the oven will help maintain the crust's crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Lori'S Zucchini Crescent Pie contains roughly 1178 calories, with 15g protein, 112g carbohydrates, and 87g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (209% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 790mg 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 use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini if necessary. Just ensure to thaw and drain any excess moisture before cooking to prevent the pie from becoming soggy.
What can I substitute for crescent rolls?
If you don't have crescent rolls, you can use a pre-made pie crust or puff pastry as a base. Alternatively, a homemade biscuit dough would work well. Just adjust the baking time as needed.
Is this recipe suitable for vegetarian diets?
Yes, this zucchini crescent pie is a vegetarian recipe, making it perfect for those following a meat-free diet. It’s packed with vegetables and cheese, providing a satisfying meal option without any meat.
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).