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Zucchini Pie

July 5, 2012 By Rhoda 22 Comments

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My mom found this recipe from Taste of Home and made it several times over the last few  summers. If you have plenty of zucchini and don’t know what to do with it, this is a delicious recipe using this abundant vegetable.

We had plenty of squash and zucchini around our house this summer.

Crescent Zucchini Pie

1 tube (8 oz.) refrigerated crescent rolls

2 tsp. Dijon mustard

4 cups sliced zucchini

1 cup chopped onion

6 TBL butter, cubed

2 eggs, slightly beaten

1 cup (4 oz.) shredded part-skim mozzarella cheese

1 cup (4 oz.) shredded Colby-Monterey Jack cheese

2 TBL dried parsley flakes

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. dried basil

1/4 tsp. dried oregano

Separate crescent dough into eight triangles and place in a greased 9-in. deep dish pie plate with points toward the center.  Press dough onto the bottom and up the sides of plate to form a crust; seal seams.  Spread with mustard.

In a large skillet, saute zucchini and onion in butter until tender.  In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture.  Pour into crust.

Bake at 375* for 20-25 minutes or until a knife inserted near the center comes out clean.  Cover edges loosely with foil if crust browns too quickly.

Happy Southern Eating!   This one is tasty and a little like quiche.

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Filed Under: Recipes and Cooking 22 Comments

Reader Interactions

Comments

  1. [email protected] says

    July 5, 2012 at 7:13 am

    My wife and I are avid fans of zucchinis and pies and this recipe is definitely superb combination. Add a few glasses of wine and you’ve got a magical date night! 🙂

    Reply
  2. northern cottage says

    July 5, 2012 at 7:54 am

    mmmmm – looks really good! our plants are growing (no produce yet but they are coming along!) I was just telling my 10 year old how yummy they will be & he’s EXCITED to eat them! how fun is a home garden! pinning this recipe for when we have homegrown veggies coming out of our ears – thanks!

    Reply
  3. Arlene [email protected] says

    July 5, 2012 at 8:04 am

    Not a big zucchini fan myself but this sounds yummo! I just posted a recipe for Chocolate Zucchini Bread on my blog today. I do like zucchini bread. I am kind of like a child, I have to have my veggies hidden in other things!!

    Reply
    • Rhoda says

      July 5, 2012 at 9:10 am

      Ha,Arlene! whatever works, right?

  4. Sarah says

    July 5, 2012 at 8:13 am

    No Zucchini, could I use squash?

    Reply
    • Rhoda says

      July 5, 2012 at 9:08 am

      Sarah, I don’t see why not! Squash are plentiful now too.

  5. [email protected] Designs says

    July 5, 2012 at 9:42 am

    Rhoda…great recipe…will definitely make this for my next ladies luncheon….Love the Taste of Home recipes!!…Thanks so much it looks wonderful!!

    Reply
  6. Rachel says

    July 5, 2012 at 12:12 pm

    You had me at crescent rolls. So happy to have another recipe to use my own abundance of zucchini for! Thank you!

    Reply
  7. Southwest Greens of New York says

    July 5, 2012 at 2:16 pm

    this is a great blog, thank you and keep it up!

    Reply
  8. wendi @ whole garden says

    July 6, 2012 at 5:18 am

    I’ve never actually had zucchini but this recipe got my mouth watering…will definitely be trying it, thanks!

    Reply
  9. michele says

    July 6, 2012 at 6:21 pm

    OMG, i just made this today & it was FABULOUS! soo flavorful & so easy! this will be a regular in my house. thank you so much!

    Reply
  10. Stacey says

    July 8, 2012 at 8:22 pm

    I don’t particularly like mustard. Is there something that I can substitute for the mustard in this recipe?

    Reply
    • Kim says

      September 16, 2012 at 2:31 pm

      You will not taste the mustard once it is all together and baked. Mustard will not be the dominant flavor at all. My mom has made the recipe for years. it was originally a pillsbury bake off winner for $50,000

  11. Molly says

    July 11, 2012 at 7:36 pm

    Loved it!

    Reply
  12. Lisa says

    July 17, 2014 at 6:04 pm

    Making this right now! A friend brought us an extra she had made, and we’ve been dreaming about it ever since. 🙂

    Quick question: Do you cool the zucchini/onion mixture before adding it to the egg mixture?

    Reply
    • Rhoda says

      July 17, 2014 at 10:57 pm

      HI, Lisa, that was made awhile ago, but I don’t think it had to be cooled. If I remember right, it all went in the pie shell and put in the oven, so it should be fine to mix the 2 while still warm.

  13. Bunny says

    May 22, 2015 at 10:55 am

    I have been making this pie since the 70’s it won first place in Pilsberry Bakeoff then. It was in the Woman’s Day Magazine.. I still have the original recipe. It is a wonderful Pie. We enjoy it especially for luncheons.
    Bunny

    Reply
  14. Sandy says

    September 13, 2017 at 4:38 pm

    I need to know for gluten free can u help me asp

    Reply
    • Rhoda says

      September 13, 2017 at 5:00 pm

      HI, Sandy, I think you would have to leave off the crescent rolls to make this gluten free.

  15. Patty says

    September 17, 2021 at 3:52 pm

    This is one of my family’s favorite recipes. I have been making it for years and even freeze the custard filling so we have zucchini pie all year round. I have made several adaptations over the years. I sometimes use cheddar cheese instead of mozzarella. I also brown chicken Italian sausage and add it for a heartier version. It makes great winter meals. I also shred the zucchini instead of slices when I use the sausage version of the recipe. Usually, there is so much zucchini in the garden, I get to make many versions of the pie to enjoy all winter long.

    Reply

Trackbacks

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    March 14, 2014 at 2:00 am

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Thanks for stopping by! I’m Rhoda, from Atlanta, GA and I love decorating and DIY projects. Decorating a home doesn’t have to cost a fortune and I’ve spent years thrifting at antiques markets and yard sales, finding those treasures that make a home unique. I’m here to inspire and encourage other women to find their own inner creativity. Won’t you join me?

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