Best 8 Crescent Zucchini Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Crescent zucchini pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with a flaky crescent roll crust and filled with a savory mixture of zucchini, cheese, and eggs, this pie is sure to be a hit with the whole family. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for home cooks of all skill levels. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a brunch or potluck, crescent zucchini pie is sure to impress. So gather your ingredients, preheat your oven, and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

CRESCENT ZUCCHINI PIE



Crescent Zucchini Pie image

A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. -Zelda DeHoedt, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Steps:

  • Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.

Provided by Mainely Debbie

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

4 cups zucchini, unpeeled and thinly sliced
2 medium onions, chopped
1/2 cup butter
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, slightly beaten
2 cups muenster cheese or 2 cups mozzarella cheese, shredded
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees.
  • Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
  • Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
  • In a seperate bowl stir together eggs and cheese; add vegetable mixture.
  • Seperate rolls into triangles.
  • Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
  • Spread the crust with the mustard.
  • Add vegetable mixture.
  • Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
  • Let stand for 10 minutes before slicing.

ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

Make and share this Zucchini Crescent Pie recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups thinly sliced zucchini, unpeeled
1 cup coarsely chopped onion
1/4 cup margarine or 1/4 cup butter
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 375F degrees.
  • In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
  • Stir in parsley and seasonings.
  • In a large bowl, blend eggs and cheese; stir in vegetable mixture.
  • Substitute muenster cheese for the mozzarella if you wish.
  • Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12x8 baking dish.
  • Press dough over bottom and up sides to form crust; spread crust with mustard.
  • Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
  • If crust becomes too brown, cover with foil during last 10 minutes of baking.
  • Let stand for 10 minutes before cutting into wedges to serve.

ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

"One of my mother's many recipes designed to take advantage of bountiful zucchini, this pie is inexpensive, nutritious, tasty, filling-and so easy," says Susan Davis of Ann Arbor, Michigan. "Refrigerated crescent rolls and cooked ham cut prep time but not taste. My family loves it!"

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Steps:

  • Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned., Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts :

ITALIAN ZUCCHINI CRESCENT PIE



ITALIAN ZUCCHINI CRESCENT PIE image

Number Of Ingredients 13

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons yellow mustard

Steps:

  • 1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

This is recipe I received in an email from Taste of Home. It looks easy and contains ingredients I normally have on hand.

Provided by 911spatcher

Categories     Savory Pies

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 (8 ounce) package refrigerated crescent dinner rolls
2 medium zucchini, sliced
1/2 cup onion, chopped
1/4 cup butter, cubed
2 teaspoons fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups shredded mozzarella cheese
3/4 cup cooked ham, cubed
1 medium roma tomato, thinly sliced

Steps:

  • Separate crescent rolls into eight triangles, place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust, seal the seems and preforations. Bake at 375 for 5-8 minutes or until lightly browned.
  • Meanwhile, in a large skillet, saute zucchini and onion in butter until tender. stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham. Pour over zucchini mixture. Top with tomato slices. Bake 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 385.9, Fat 23.2, SaturatedFat 12, Cholesterol 155.1, Sodium 729.7, Carbohydrate 24.9, Fiber 2.5, Sugar 4.2, Protein 19.7

ITALIAN ZUCCHINI CRESCENT PIE



Italian Zucchini Crescent Pie image

I got this recipe from my mom she found it on another web site and we decided to try it and Omg it was soo yummy good even my hubby who is a picky eater at times loved it . this recipe is super yummy and oh so easy to make :)

Provided by Jessica Mills

Categories     Other Side Dishes

Time 55m

Number Of Ingredients 13

2 Tbsp butter
4 c thinly sliced zucchini
1 c chopped onions
2 Tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs well beaten
2 c shredded mozzarella cheese
1 can(s) ( 8oz) refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

  • 1. heat oven to 375 degrees . in a 12-inch skillet melt butter over a medium heat heat . add zucchini and onions; cook 6 to 8 minutes, stirring occasionally , until tender stir in parsley flakes salt , pepper, garlic powder, basil , and oregano .
  • 2. In a large bowl mix eggs and cheese add cooked vegetables mixture stir gently to mix .
  • 3. Separate dough into 8 triangles. place in ungreased 10-inch glass pie plate , ( you can also use an 12x8-inch ( 2 quart) glass baking dish or a 11-inch quiche pan as well .) press over bottom and upsides to form crust firmly press perforations to seal . spread crust with mustard pour egg mixture evenly into crust lined pie plate .
  • 4. bake 18 to 25 minutes or until knife inserted near center comes out clean . if necessary cover edge of crust with stripes of foil during last 10 minutes of baking to prevent excessive browning let stand 10 minutes before serving . enjoy :)

ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

The crust of this pie is made with crescent rolls. This is a favorite of the whole family.

Provided by Denise Dernorsek

Categories     Vegetables

Time 45m

Number Of Ingredients 12

4 c zucchini, thinly sliced
1 c chopped onion
4 Tbsp butter or margarine
1/2 c chopped fresh parsley
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 tsp each salt and pepper, or to taste
2 eggs
8 oz shredded mozzarella
1 8 oz. can crescent rolls
2 tsp yellow mustard

Steps:

  • 1. Preheat oven to 375 degrees
  • 2. Saute onions and zucchini in butter or margarine for 10 min. or until translucent
  • 3. Stir in parsley, garlic powder, basil, oregano, salt and pepper. Remove from heat.
  • 4. Beat eggs with a fork in a medium bowl, add mozzarella and combine well. Add to zucchini mixture.
  • 5. Separate crescent rolls into 8 triangles. Press into 10" ungreased pie dish to form crust. Spread with mustard.
  • 6. Pour zucchini/cheese mixture into crust.
  • 7. Bake in preheated 375 degree oven for 18-20 minutes or until center is set. Cover exposed edges of crust with foil for last 10 minutes of baking time so it doesn't burn.
  • 8. Let stand for 10 minutes before serving

Tips:

  • Use a sharp knife to cut the zucchini. This will help to prevent the zucchini from browning.
  • Do not overcook the zucchini. Overcooked zucchini will be mushy and watery.
  • Use a good quality cheese. The cheese is one of the main ingredients in this pie, so it is important to use a cheese that you enjoy the taste of.
  • Serve the pie warm. This pie is best served warm, but it can also be served cold.

Conclusion:

Crescent zucchini pie is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh zucchini, and it is sure to be a hit with your family and friends. This pie is also a good source of vitamins and minerals, making it a healthy option for your next meal.

Related Topics