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Italian Zucchini Crescent Pie

Pillsbury Kitchens
Updated Jan 24, 2024
Bake-Off® Contest 29, 1980
Millicent Nathan
Boca Raton, Florida
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Serve up a picture-perfect pie with the help of this Italian Zucchini Crescent Pie recipe. The secret ingredient? A flaky crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your summer garden or you picked up a few from the supermarket, this savory recipe is a winner! Bake up this Italian Zucchini Crescent Pie in just four steps for a light dish that's perfect for warm weather.

Italian Zucchini Crescent Pie

  • Prep Time 30 min
  • Total 55 min
  • Ingredients 13
  • Servings 6
  • Pin

Ingredients

  • 2 tablespoons butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 2 eggs, well beaten
  • 2 cups shredded Muenster or mozzarella cheese (8 oz)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 teaspoons yellow mustard

Instructions

  • Step 
    1
    Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  • Step 
    2
    In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • Step 
    3
    Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
  • Step 
    4
    Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Nutrition

370 Calories
25g Total Fat
15g Protein
21g Total Carbohydrate
6g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Do you have a bountiful kitchen garden? Feel free to use clean, chopped fresh herbs instead of dried. Just keep in mind that you'll need to use three times the amount of each of the dried herbs called for in this Italian Zucchini Crescent Pie recipe.
  • tip 2
    Elevate the flavor of your Italian Zucchini Crescent Pie by substituting Dijon mustard for the yellow mustard.
  • tip 3
    Not a huge zucchini fan? Swap it for yellow squash, or use a mixture.
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