Light Italian Zucchini Crescent Pie
Discover the perfect balance of light and savory with this irresistible Light Italian Zucchini Crescent Pie—a delightful fusion of fresh zucchini, aromatic Italian herbs, and gooey melted cheeses, all nestled in a flaky crescent roll crust. This easy-to-make recipe layers golden crescent dough with a touch of Dijon mustard for a zesty base, then fills it with a luscious mixture of sautéed zucchini, onions, dried basil, oregano, and garlic powder. Topped with mozzarella and Parmesan for a cheesy, bubbly finish, this dish is prepped in just 20 minutes and baked to golden perfection in 25. Perfect as a light lunch, side dish, or vegetarian dinner, this zucchini pie is a flavorful way to showcase seasonal produce while keeping mealtime simple and delicious.
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Recipe Information
Ingredients
- 3 cups zucchini
- 1 small onion
- 2 tablespoons butter
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 1 package refrigerated crescent roll dough
- 2 teaspoons Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin rounds and finely chop the onion.
In a large skillet, melt the butter over medium heat. Add the zucchini and onion, and cook for about 5-7 minutes, stirring occasionally, until softened.
Add the dried basil, dried oregano, garlic powder, salt, and black pepper to the skillet. Mix well and cook for another 1-2 minutes. Remove the skillet from the heat and set aside to cool slightly.
In a large mixing bowl, combine the shredded mozzarella, grated Parmesan, and beaten eggs. Stir in the slightly cooled zucchini mixture until everything is well combined.
Unroll the crescent roll dough and press it into the bottom and up the sides of a 9-inch pie plate or baking dish to form a crust. Be sure to pinch the seams together.
Brush the crescent dough lightly with Dijon mustard to create a thin, even layer.
Pour the zucchini and cheese filling into the prepared crust, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes or until the filling is set and the crust is golden brown.
Remove from the oven and let the pie cool slightly for about 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 9776 mg | 425% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 65.4 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1434 mg | 110% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1467 mg | 31% | |
*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.
