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#Pillsbury Crescent Rolls and Zucchini Pie...

If you planted zucchini in your garden this year, then you're always looking for MORE zucchini recipes.  And even if you don't have a garden, chances are you know someone who has an abundance of zucchini from THEIR garden and you're looking for a new recipe.

Zucchini Pie...

The other day I went out into our garden and found these...

Thankfully a friend of mine posted a delicious new recipe she found at her local farmer's market
for Zucchini Pie.   I made it for dinner that evening.   It was amazing.  


  • 4 cups thinly sliced zucchini
  • 1 cup chopped onion  (I omitted)
  • 1/2 cup butter (I only used 3 TBS.)
  • 1/2 cup fresh parsley or 2 T flakes
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 t. garlic powder
  • 1/4 t. basil
  • 1/4 t. oregano (I omitted)
  • 2 beaten eggs
  • 8 oz. crescent roll package
  • 2 cups shredded mozzarella or muenster (I used mozzarella AND Parmesan)
  • 2 t. Brown Mustard
In a frying pan, melt the butter and add the zucchini
and onion; if using.  Cook for about ten minutes.  
The original recipe calls for 1/2 cup of butter.  You do NOT need that much butter.
I only used 3 TBS and it was fine.  Use your judgement.

Add the spices, salt and pepper.

Remove from heat. 

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.

Combine the eggs and cheese together and add to the zucchini mixture.
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.    
Once everything is combined, spread the entire mixture evenly 
on top of the crescent rolls.  

I also sprinkled Parmesan Cheese on top before baking.

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.  

Slice and enjoy...

Enjoy your day! 


  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

  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!

  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!

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

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


  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.

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

  8. Putting this one on the menu soon!!

    Devi @ Diddles & Dumplings

  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.

  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

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

  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!

  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

  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!

  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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