Zucchini Crescent Pie
Zucchini Crescent Pie offers a savory, cheesy filling with tender zucchini and onion, wrapped in flaky crescent roll crust. Its flavorful spices and melty cheese make it perfect for a quick lunch or light dinner, appealing to vegetable lovers and cheese enthusiasts alike.
Ingredients
- 4 cups zucchini, unpeeled and sliced thin ⓘ
- 2 tablespoons parsley flakes ⓘ
- 2 teaspoons Dijon or prepared mustard ⓘ
- 1 (8 oz.) can refrigerated crescent rolls ⓘ
- 1 (8 oz.) package shredded Mozzarella cheese ⓘ
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ⓘ
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sweet basil leaves ⓘ
- 1/4 teaspoon oregano ⓘ
- 1 cup chopped onion
- 2 eggs ⓘ
- 1/2 cup margarine or butter ⓘ
Instructions
- In a 10-inch skillet, cook zucchini and onion in margarine until tender.
- Drain the vegetable mixture.
- Stir in parsley flakes, salt, black pepper, garlic powder, basil leaves, and oregano.
- In a large bowl, blend eggs and shredded mozzarella cheese.
- Stir in the cooked vegetable mixture.
- Separate the refrigerated crescent roll dough into 8 triangles.
- Place the dough triangles in an ungreased 10-inch pie pan, pressing over the bottom and up the sides to form a crust.
- Spread mustard onto the crust.
- Pour the egg and vegetable mixture evenly into the crust.
- Bake at 375°F for 18 to 20 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting into wedges.
Tips & Substitutions
For a flavor boost, consider adding grated Parmesan cheese to the vegetable mixture. If you're out of parsley flakes, fresh parsley can be used instead, just double the amount. If you're looking for a healthier alternative, try using whole wheat crescent rolls or a homemade pie crust. You can also substitute the zucchini with other vegetables like spinach or mushrooms for a different taste.
Serving Suggestions
This pie pairs beautifully with a fresh side salad or a bowl of soup, making it a versatile dish for lunch or dinner. Consider serving it alongside Snow Flake Salad for a refreshing contrast. For a heartier meal, complement it with grilled or roasted chicken. It also makes a great brunch dish, perfect for gatherings.
Storage & Reheating
Store any leftover Zucchini Crescent Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. Alternatively, reheat in a preheated oven at 350°F for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Crescent Pie contains roughly 707 calories, with 20g protein, 158g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (251% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1464mg per serving (64% 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 preferred for texture, you can use frozen zucchini if necessary. Just make sure to thaw and drain it thoroughly to remove excess moisture before cooking, as this can affect the pie's consistency.
Can I make this pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Cover it tightly and store it in the refrigerator. Just bake it right before serving to ensure it's warm and fresh.
What can I substitute for the eggs?
If you're looking for an egg substitute, you can use a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens, then mix it into 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).