Zucchini Mustard Pie
A savory zucchini and cheese pie with a flaky crescent roll crust, infused with mustard and herbs, perfect for family dinners or potlucks with a comforting, cheesy flavor.
Ingredients
- 4 cups sliced unpeeled zucchini
- 1 cup chopped onion ⓘ
- 1/2 cup butter ⓘ
- 2 tablespoons parsley flakes ⓘ
- 1/4 teaspoon salt
- 1/2 teaspoon pepper ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon sweet basil leaves
- 1/4 teaspoon oregano leaves
- 2 eggs ⓘ
- 8 ounces shredded Mozzarella ⓘ
- 1 (8 ounce) can crescent rolls ⓘ
Instructions
- Cook zucchini and chopped onion in butter until tender, about 10 minutes.
- Stir in parsley flakes, salt, pepper, garlic powder, basil, and oregano.
- In a large bowl, beat eggs and stir in shredded mozzarella cheese.
- Add the cooked zucchini mixture into the egg and cheese mixture, blending well.
- Separate crescent rolls into 8 triangles, then press onto the bottom and sides of an 8 x 12 inch baking dish to form a crust.
- Spread mustard all over the crust.
- Pour the zucchini mixture into the crust.
- Bake at 375°F for 20 minutes or until a knife inserted in the center comes out clean.
- Let cool for 10 minutes, then cut into wedges and serve.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried ones. If you want a bit of heat, a pinch of red pepper flakes can be a great addition. You can also substitute the mozzarella with cheddar or a blend of your favorite cheeses. If you're short on time, pre-chopped vegetables can save you prep time. Serve with a side salad for a refreshing contrast.
Serving Suggestions
This Zucchini Mustard Pie is delicious served warm or at room temperature. Pair it with a simple green salad or a side of roasted vegetables for a complete meal. It also makes a great brunch option alongside dishes like Cornbread-Cheese Casserole or a fruit salad. Garnish with extra parsley or a dollop of sour cream for added flair.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual wedges in the microwave for about 30-45 seconds or in a preheated oven at 350°F for 10-15 minutes until warmed through. This pie also freezes well; wrap tightly and store for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Mustard Pie contains roughly 199 calories, with 2g protein, 16g carbohydrates, and 14g fat. It is an excellent source of vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 936mg per serving (41% 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 different types of cheese in this recipe?
Absolutely! While mozzarella is traditional, feel free to experiment with other cheeses like cheddar, feta, or even a spicy pepper jack for an unexpected kick. Mixing different cheeses can also enhance the flavor profile of the dish.
Is there a way to make this dish gluten-free?
Yes, you can use gluten-free crescent roll dough or a gluten-free pie crust as a substitute for the traditional crescent rolls. Additionally, ensure that the other ingredients you use, such as spices and mustard, are certified gluten-free for a safe option.
How can I make this pie more nutritious?
To boost the nutrition, consider adding more vegetables such as bell peppers, spinach, or mushrooms to the zucchini mixture. You could also substitute half of the butter with olive oil and use egg whites instead of whole eggs for a lighter version. This is a great way to enhance its health benefits while maintaining flavor.
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).