Italian Zucchini Pie
Need a recipe to use up zucchini? This easy zucchini pie recipe comes together in a snap thanks to refrigerated crescent dough, shredded cheese, and spices.
By Yankee Magazine|Aug 01 2017|
Need a recipe to use up zucchini? This easy Italian zucchini pie recipe comes together in a snap thanks to refrigerated crescent dough, shredded cheese, and spices.
How to Make Italian Zucchini Pie
Yield
6 to 8 servings
Ingredients
3 tablespoons margarine or butter
4 cups thinly sliced zucchini
1 cup chopped onion
1/2 cup chopped fresh parsley or 2 tablespoons dried
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, beaten
8 ounces mozzarella cheese, shredded (2 cups)
1 can (8 ounces) crescent dinner rolls
2 teaspoons prepared mustard
Instructions
NOTE. Before you begin, it’s best to place the zucchini slices in a colander over the sink or a large bowl. Shake a little salt over the zucchini, then toss a few times in the colander to coat. Allow the zucchini to drain for an hour before proceeding. This will remove excess moisture from the zucchini and give you a better result in the final dish.
Preheat the oven to 375 degrees F. In a large skillet, melt the butter over medium heat. Add the zucchini and onion and saute until the onion is golden, about 10 minutes. Remove from the heat.
Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.
Place the crescent roll dough into an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil.
Let stand for 10 minutes before serving.
This is terrific! I’ve taken it to several dinners and everyone always wants the recipe. I’ve even done a version of it rolling the crescent dough out on a baking stone, brushing olive oil on dough, topping it with same zucchini mixture minus the eggs and mozzerella. Instead sprinkle top with freshly grated parmesan cheese – kind of a zucchini pizza!
Actually I have been making this exact recipe for almost 25 years and have never had a disappointed “guest”. I have made it for large parties, bridal showers, small cookouts, or just our own family dinner. It has stood the test of time and I was surprised to see it on your site….
I followed the recipe to the letter and it came out just perfect. It tasted super. Thank you for coming up with this fine recipe.
Has anyone tried making it without the crescent rolls? I am looking for lower calories and carbs.
This is just as delicious with no crust. I have made it probably more without crust than with! Still use the mustard and then put the vegetable mixture in dish. Enjoy
This recipe is so versatile! I’ve made it with asparagus & mushrooms, broccoli, leftover veggies, I’ve added leftover meats like ham, hot dog, hamburger, or sausage. Eliminating mozzarella and adding different cheeses also works well. It’s the easiest quiche ever!
I have been making this “pie” since I got the recipe from a friend while stationed in Germany in the late 1970s. My family loved it! Definitely a winner.
I wonder if shredding the zucchini on the large-hole-side of a box grater would make getting the excess liquid out easier and also make slicing the baked pie easier. What do you say?