This simple and delicious zucchini pie with crust combines zucchini, crescent rolls from the refrigerator, and eggs. It tastes like you worked in the kitchen for a long time!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 (8 ounce) package refrigerated crescent rolls
- ¼ cup margarine
- 4 cups sliced zucchini
- ¼ cup chopped onion
- 2 tablespoons dried parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 2 cups shredded mozzarella cheese
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Unroll crescent rolls and press into a 9-inch pie pan, covering sides and bottom. Set aside.
- Melt margarine in a skillet over medium heat; cook and stir zucchini and onion in hot margarine until tender. Season with parsley, salt, pepper, and oregano. Remove the skillet from heat. Cool zucchini mixture slightly, then mix in cheese and eggs. Pour mixture over the prepared crust.
- Bake in the preheated oven until set, about 20 minutes. Cool for 10 minutes before serving.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 8 g |
| Sodium | 842 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I added 2 additional eggs and used shredded cheddar and shredded Mexican blend cheddar to the recipe and used 1/2 cup of onion. I also cooked it for 35min.
This is one of my favorites. I did use a pie crust versus the crescent rolls. The taste is extremely good. I have made this several times. Warmed up leftovers are great!
Cut up Zucchini and didn’t sauté it, just threw it in there with ingredients shown plus red and green peppers and a bit of leftover smoked chicken. Had to cook for 40 minutes. Divine!
I added mushrooms and topped with sliced tomatoes. Liked it
Delicious! I used both zucchini and yellow squash. Next time, I’ll reduce the salt (too much for my liking) and perhaps try baking it without the crescent roll crust. Love crescent rolls but didn’t like it as a pie crust for this recipe.
Wow! Followed recipe exactly. Made this for breakfast! What a great way to use up zucchinis! So savoury and filling. An awesome way to start our day, with leftovers for later!
Pie for supper? Yes! We enjoyed this zucchini pie and I’ll definitely make it again. I used both zucchini and yellow summer squash because they were available. Thinly sliced, they held up well and the flavor is so good. My only complaint was with the crust. It’s nice and crispy around the edges, but the rest of the crust was soggy. Will try a quiche crust next time.
I did not have the crescent rolls so made my own crust. I had some fresh zucchini. This was delicious. I will make it again whenever I have garden fresh zucchini!
Didn’t care for the crescent roll crust. Will try refrigerated pie crust next time. Otherwise good.
I’ve been looking for a recipe to use up all my zucchini from the garden. We often fry them. My first pie I made to exact as the recipe called. It turned out super delicious!!! My hubby is more of a meat man, so I made one with a cup of Canadian Bacon and backed off the zucchini a half cup. He loved it. He now wants one with sausage. It’s a quick delicious meal and one to use up zucchini from the garden. I took a pie to a fish fry and it was a hit. I’ve shared this recipe with my DIL and she made hers crustless for her low carb diet. It turned out perfect. This recipe is versatile and you can do so much with it!!! A keeper for sure and one for the family recipe book.
This was really yummy. I did not have Crescent Rolls so I used a regular pie crust. I did use yellow and zucchini squash since I had a lot of both. I also used sharp cheddar since that is all I had. It is like a really good quiche but without so many eggs. I think it would be good with ham. I just got a bottle of Everything Bagel and I put some on top after I took it out of the oven not inside. I usually try to make the recipe as written when I review it. I just did not have the rolls or the cheese. I will put Everything Bagel in it next time and continue to use Cheddar cheese. My husband would not have eaten it if he thought it was quiche. He said it was not too bad…that is almost a compliment. He said he did like the crust.
This recipe is a keeper! So good!!
One of my favorites hot or cold! Yum
Veggie and non-veggie lovers alike loved this recipes!
No changes and I will make it again
I found this in a magazine 40 years ago and have made it continually since. I did start adding about a third of a cup of heavy whipping cream to the egg mixture to fluff it up a bit.
I had trouble getting it to cook in the middle, as others mentioned. I took it to a gathering my sister’s house and we put it back in the oven at 250 degrees until lunch was ready, about an hour, and it was perfect. Everyone loved it.
Every one liked it. I did add one more egg, basil and tomatoes. I will make it again.
If I try this again I might try adding fresh mushrooms. It was tasty!
Add garlic to your taste
I tried this recipe when a ton of zucchini came out of the garden at one time. We really enjoyed it and I sent the recipe to a friend I give zucchini to. I made it as written.