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Italian Zucchini Crescent Pie Recipe

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4.4 from 38 reviews

This Italian Zucchini Crescent Pie is a delicious and easy-to-make savory pie featuring tender sautéed zucchini and onions, combined with aromatic herbs, cheese, and wrapped in buttery crescent dough. It makes a perfect lunch or light dinner option that brings Italian flavors to your table with a golden, flaky crust and a cheesy zucchini filling.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Filling

  • 2 tablespoons LAND O LAKES® Butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 tablespoons dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil leaves
  • ¼ teaspoon dried oregano leaves
  • 2 LAND O LAKES® Eggs, well beaten
  • 2 cups shredded Muenster or mozzarella cheese (8 oz)
  • 2 teaspoons yellow mustard

Crust

  • 1 can Pillsbury™ refrigerated crescent dinner rolls

Instructions

  1. Prepare the Filling: In a large skillet, melt the LAND O LAKES® Butter over medium heat. Add the thinly sliced zucchini and chopped onions, sautéing until the vegetables are tender and most of the moisture has evaporated. Stir in the dried parsley flakes, salt, pepper, garlic powder, dried basil, and dried oregano to infuse the mixture with rich Italian flavors.
  2. Mix Eggs and Cheese: Remove the skillet from heat and let the vegetable mixture cool slightly. In a large mixing bowl, combine the well-beaten eggs and shredded Muenster or mozzarella cheese. Add the sautéed zucchini mixture and yellow mustard, mixing thoroughly until all ingredients are well incorporated to create a cohesive filling.
  3. Prepare the Crescent Roll Crust: Preheat your oven to 350°F (175°C). Unroll the Pillsbury™ refrigerated crescent dinner rolls and press the dough evenly onto the bottom and up the sides of a 9-inch pie plate, sealing the perforations to form a solid crust base for the pie.
  4. Assemble the Pie: Pour the zucchini and cheese filling evenly into the crescent roll crust, spreading it to the edges for uniform cooking and presentation.
  5. Bake the Pie: Place the pie in the preheated oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is set. To ensure the cheese is melted and bubbly, you can check the center after 30 minutes. Remove the pie from the oven and allow it to cool for 10 minutes before serving to help it set and make slicing easier.

Notes

  • You can substitute zucchini with yellow squash for a slightly different flavor.
  • For added flavor, sprinkle some grated Parmesan cheese on top before baking.
  • If you prefer a crispier crust, brush the crescent dough edges lightly with melted butter before baking.
  • Make sure to sauté the zucchini and onions well to reduce moisture and avoid a soggy crust.
  • Serve warm for best taste and texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/italian-zucchini-crescent-pie-recipe/