Rhendy'S Zucchini Pie
A savory zucchini pie featuring tender zucchini, cheesy filling, and flaky crescent roll crust, perfect for a comforting family dinner or vegetable lovers' delight.
Ingredients
Instructions
- Cook the sliced zucchini with onion, butter, garlic, basil, oregano, parsley, salt, and pepper for 10 minutes.
- Line a 10-inch pie pan with crescent rolls pressed into the pan.
- Spread mustard evenly over the dough.
- Beat the eggs and mix in the shredded mozzarella cheese.
- Pour the egg and cheese mixture over the mustard-covered crust.
- Add the cooked zucchini mixture on top.
- Bake at 375°F for 25 to 30 minutes until golden and set.
- Optional: Top with spaghetti sauce before serving.
Tips & Substitutions
To enhance the flavor, consider adding grated Parmesan cheese or substituting the mozzarella with cheddar for a sharper taste. If your zucchini is watery, salt it before cooking and let it drain for 10 minutes. You can also use store-bought pie crust instead of crescent rolls for a flakier base. For a lighter version, try using less butter or a butter substitute.
Serving Suggestions
Serve the zucchini pie warm as a delightful main dish, or pair it with a fresh green salad for a light meal. A dollop of sour cream or a sprinkle of fresh herbs on top adds a nice touch. It pairs beautifully with E-Z Egg Custard Pie for a complete brunch experience or as part of a vegetarian spread.
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 about 30-60 seconds or bake in a preheated oven at 350°F for 10-15 minutes until warmed through. This dish can also be enjoyed cold, making it great for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Rhendy'S Zucchini Pie contains roughly 1252 calories, with 22g protein, 145g carbohydrates, and 80g fat. It is an excellent source of dietary fiber (244% 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 1455mg per serving (63% 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?
Yes, you can use frozen zucchini, but be sure to thaw and drain it thoroughly to remove excess moisture. This will help prevent the pie from becoming soggy and ensure the flavors concentrate during cooking.
Is it possible to make this zucchini pie ahead of time?
Absolutely! You can prepare the filling and crust the night before. Assemble the pie but don't bake it until you're ready to serve. Just cover it with plastic wrap and store it in the refrigerator, then bake straight from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for the eggs in this recipe?
You can replace the eggs with a mixture of 1/4 cup unsweetened applesauce or 1/4 cup of silken tofu blended until smooth for a vegan option. This will help bind the ingredients while keeping the pie moist.
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).