Italian Zucchini Crescent Pie
Savor the flavors of Italy with this stunning Italian Zucchini Crescent Pie, a golden, flaky masterpiece that's as comforting as it is elegant. This recipe combines tender sautéed zucchini, onions, and garlic with aromatic herbs like basil, parsley, and oregano, all folded into a delectable blend of mozzarella and Parmesan cheeses. Encased in a buttery crescent roll crust and enhanced with a subtle layer of yellow mustard, each bite delivers a perfect balance of creamy, savory, and crisp textures. Ready in under an hour, this easy-to-make dish is perfect as a main course for brunch, lunch, or a light dinner. Serve it with a crisp side salad to highlight the fresh, herby essence of this Italian-inspired pie that’s sure to become a household favorite. Keywords: Italian Zucchini Crescent Pie, savory pie recipe, zucchini pie, crescent roll crust, quick dinner ideas.
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Recipe Information
Ingredients
- 3 cups (thinly sliced) zucchini
- 2 tablespoons butter
- 0.5 cup (chopped) onion
- 2 cloves (minced) garlic
- 2 tablespoons dried parsley
- 1 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 eggs
- 2 cups shredded mozzarella cheese
- 0.25 cup shredded Parmesan cheese
- 1 package (8-ounce) refrigerated crescent roll dough
- 2 teaspoons prepared yellow mustard
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and melt the butter. Add the sliced zucchini and chopped onion, and sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic, parsley, basil, oregano, salt, and pepper. Cook for an additional 1-2 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a large bowl, whisk together the eggs. Stir in the mozzarella cheese and Parmesan cheese. Add the cooled zucchini mixture and mix until well combined.
Unroll the crescent roll dough and press it into the bottom and up the sides of a 10-inch pie pan or similar baking dish to form the crust. Seal any perforations in the dough by pinching them together.
Spread the prepared yellow mustard evenly over the dough to create a thin layer at the base of the crust.
Pour the zucchini and cheese mixture into the crust, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for about 5 minutes before slicing and serving.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.2 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 338 mg | 26% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
