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Italian Zucchini Crescent Pie

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Italian Zucchini Crescent Pie
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  • Prep 30 min
  • Total 55 min
  • Ingredients 13
  • Servings 6
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Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.
By Pillsbury Kitchens
Updated May 13, 2021
Bake-Off® Contest 29, 1980
Bake-Off® Contest 29, 1980
Millicent Nathan
Boca Raton, Florida

Ingredients

  • 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Do you have a bountiful kitchen garden? Feel free to use clean, chopped fresh herbs instead of the dried. You’ll need to use three times the amount of each of the dried herbs.
  • tip 2
    Elevate the flavor in this zucchini crescent pie recipe by substituting Dijon mustard for the yellow mustard.
  • tip 3
    You can swap yellow squash for the zucchini, or use a mixture.

Nutrition Information

370 Calories, 25g Total Fat, 15g Protein, 21g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
13g
64%
Trans Fat
2 1/2g
Cholesterol
115mg
39%
Sodium
810mg
34%
Potassium
340mg
10%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
7%
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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