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Recipe: Zucchini Pie with Crescent Roll Crust


A delicious recipe for zucchini pie using fresh zucchini and crescent rolls from Walking on Sunshine.

Today I'm going to share with you a delicious easy recipe for Zucchini Pie

Well, it's a twist on zucchini pie because it doesn't use a traditional pie crust.  It uses crescent rolls. It's an easy recipe that can be served for dinner or even brunch.  

You're going to love how easy it is and you're also going to love that you'll now have another yummy recipe to use for all the zucchini growing in the garden.  

Zucchini Pie with Crescent Roll Crust

Saute the zucchini with butter until the zucchini is softened.  
Saute the zucchini in butter for Zucchini Pie from Walking on Sunshine

Sprinkle freshly grated Parmesan cheese on top right before baking. Bake for 30 minutes or until it it cooked through and slightly browned. 
Zucchini Pie before baking from Walking on Sunshine

Slice and serve!
Zucchini Pie sliced from Walking on Sunshine

Doesn't that look delicious? 
Zucchini Pie on green plate from Walking on Sunshine is perfect for dinner tonight!

Serve with a side salad and you have the perfect dinner on a hot summer night. 
Closeup of Zucchini Pie from Walking on Sunshine

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Zucchini Pie with Crescent Roll Crust

A delicious recipe for zucchini pie using fresh zucchini and crescent rolls instead of a traditional pie crust.

INGREDIENTS:

  • 4 cups thinly sliced zucchini
  • 4 TBS. butter
  • 1 TBS. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 2 beaten eggs
  • 8 oz. crescent roll package
  • 2 cups shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tsp. Brown Mustard
  • Salt and Pepper to taste

INSTRUCTIONS:

  1. In a frying pan, melt the butter and add the zucchini. Cook for about ten minutes or until the zucchini is softened.
  2. Add the spices, salt and pepper.
  3. Remove from heat and allow the zucchini to cool slightly.
  4. Open up the crescent rolls and spread them into the bottom of a 9X12 baking dish, pressing the seams together. Spread the mustard on top of the crescent rolls.
  5. Combine the eggs and mozzarella cheese together in a mixing bowl. Add to the slightly cooled zucchini mixture.
  6. Spread the entire mixture evenly on top of the crescent rolls.
  7. Sprinkle the Parmesan cheese on top.
  8. Bake at 375 for 30 minutes or until the mixture is set. You may need to cover the pie with aluminum foil during the last ten minutes of cooking if you notice the pie is getting too brown.
Note:
  1. Do not add the egg and cheese mixture while the zucchini is cooking. You will have scrambled eggs. Let the mixture cool down just a few minutes before adding the eggs and cheese.
Created using The Recipes Generator
Your family is going to love this easy recipe for zucchini pie that uses crescent rolls instead of pie crust from Walking on Sunshine.











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16 comments

  1. Hi Lois, Some how over the months, I lost track of your blog. Ran across it just now and have signed back on. This looks like a delicious recipe. Hope your day is going well. Mildred

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  2. Such a great idea! I just bought the most gigantic zucchini from the farmers market and was looking for a great recipe. I will try this!

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  3. Lois, this sounds so delicious and it just made me so happy that you joined us and shared your wonderful recipe at Best of the Weekend! Pinning to our party board and I'm definitely sharing this on FB over the weekend! Hope your weekend is happy and fantastic!

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  4. This looks amazing, so simple but full of flavour. Love it!

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  5. This looks delicious - I love zucchini and am always looking for new ideas.

    Sue
    www.bebeandj.com

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  6. Lois, this looks terrific and it's a great way to use all those zucchini in the garden. Thanks for sharing it during our Iron Chef Brunch Cook Off.

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  7. YUM! I found this on 'The Midnight Bakers' Meatless Monday post! I love all the ingredients and how thinly you sliced the zucchini...it looks so pretty with the thin green swirls! And I agree!You don't need that much butter! Great post!

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  8. Putting this one on the menu soon!!

    Devi @ Diddles & Dumplings
    www.diddlesanddumplings.com

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  9. I am making this before the weekend is over. Looks luscious...and I LOVE anything/everything using crescent rolls. Thanks so much for sharing.

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  10. Hi Lois,
    This is a fabulous Zucchini dish and I can't wait to taste it! Thank you so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

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  11. I love something simple and unique. I buy zucchini all the time so I need to give this a try. Pinning now.

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  12. This sounds wonderful, and thanks for the suggestion to use less butter! It caught my eye at the Motivation Monday linkup, and I am pinning it to try soon!

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  13. What's not to love about this?! Using the crescent rolls as a base is perfect. What a great texture those rolls must give this dish. Thank you so much for sharing with us at the Inspire Me Mondays Link-Up! Bridget - The Recipe Wench

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  14. I have a ton of zucchini from my garden this summer and this pie would be a great way to use it all up! Thanks for linking up with us at Dream. Create. Inspire! I hope we will see you tomorrow night!

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  15. This looks superb. I shared the link to this post, and your post for Parmesan Crusted Zucchini in a roundup of Zucchini recipes on my blog today. Thanks for some wonderful inspiration of how to use the abundance of zucchini my garden is producing!

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  16. This looks and sounds so delicious! I must try! Thanks for posting!

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