Zucchini Crescent Pie

Nutriscore Rating: 61/100

Savor the perfect blend of fresh vegetables and gooey melted cheese with this irresistible Zucchini Crescent Pie! This savory pie features tender zucchini sautéed with garlic, onions, and aromatic herbs like oregano and basil, all nestled in a flaky crescent roll crust. The filling is enriched with eggs, mozzarella, and cheddar cheese for a creamy, hearty texture, while a layer of Dijon mustard adds a tangy kick that elevates every bite. With just 15 minutes of prep time and 30 minutes in the oven, this effortless zucchini pie makes a delightful main course for family dinners or a standout addition to a brunch spread. Serve it warm and enjoy a flavorful dish that’s as comforting as it is satisfying! Perfect for summer zucchini season or anytime you crave a quick, crowd-pleasing meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 cups Zucchini
• 2 tablespoons Butter
• 0.5 cups Onion, chopped
• 2 cloves Garlic, minced
• 0.5 teaspoons Dried oregano
• 0.5 teaspoons Dried basil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 Eggs
• 2 cups Shredded mozzarella cheese
• 0.5 cups Shredded cheddar cheese
• 1 package (8 ounces) Prepared crescent roll dough
• 2 tablespoons Dijon mustard

📝 Instructions

13 steps

1. Preheat your oven to 375°F (190°C).

2. In a large skillet over medium heat, melt the butter.

3. Add the chopped onion and cook for 2-3 minutes, until softened.

4. Stir in the minced garlic and cook for an additional minute.

5. Add the zucchini slices to the skillet, along with the oregano, basil, salt, and pepper.

6. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but not mushy. Remove from heat and allow to cool slightly.

7. In a medium bowl, whisk together the eggs, shredded mozzarella, and shredded cheddar cheese.

8. Unroll the crescent roll dough and press it into a 9-inch pie dish, covering the bottom and sides to form a crust.

9. Spread the Dijon mustard evenly across the bottom of the crescent roll crust.

10. Combine the cooked zucchini mixture with the egg and cheese mixture, mixing thoroughly.

11. Pour the zucchini filling into the prepared crust and spread evenly.

12. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.

13. Let the pie cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

1 serving (219.3g)

Calories		384
% Daily Value*
Total Fat		24.6 g	31%
	Saturated Fat	12.5 g	63%
	Polyunsaturated Fat	0.0 g
Cholesterol		109 mg	36%
Sodium		934 mg	41%
Total Carbohydrate		21.3 g	8%
	Dietary Fiber	1.3 g	5%
	Total Sugars	6.6 g
Protein		18.0 g	36%
Vitamin D		0.4 mcg	2%
Calcium		365 mg	28%
Iron		1.5 mg	9%
Potassium		294 mg	6%

*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.

Source of Calories

Fat: 1328 cal (58.5%%)

Protein: 431 cal (19.0%%)

Carbs: 510 cal (22.5%%)