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.
[email protected] says
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! 🙂
northern cottage says
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!
Arlene [email protected] says
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!!
Ha,Arlene! whatever works, right?
No Zucchini, could I use squash?
Sarah, I don’t see why not! Squash are plentiful now too.
[email protected] Designs says
Rhoda…great recipe…will definitely make this for my next ladies luncheon….Love the Taste of Home recipes!!…Thanks so much it looks wonderful!!
You had me at crescent rolls. So happy to have another recipe to use my own abundance of zucchini for! Thank you!
Southwest Greens of New York says
this is a great blog, thank you and keep it up!
wendi @ whole garden says
I’ve never actually had zucchini but this recipe got my mouth watering…will definitely be trying it, thanks!
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!
I don’t particularly like mustard. Is there something that I can substitute for the mustard in this recipe?
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
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?
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.
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.
I need to know for gluten free can u help me asp
HI, Sandy, I think you would have to leave off the crescent rolls to make this gluten free.
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.