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.
Nutrition & Diet Analysis (per serving)
564
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).