Italian Crescent Zucchini Pie Recipe

Name: Italian Crescent Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. thinly sliced zucchini; 1 c. thinly sliced onion; 1/4 c. butter; 1/4 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. oregano; 1/4 tsp. garlic powder; 1/4 tsp. basil; 1/4 c. parsley; 1 pkg. crescent dinner rolls; mustard; 3 eggs, beaten; 2 c. shredded Mozzarella cheese

Servings: persons

4 c. thinly sliced zucchini
1 c. thinly sliced onion
1/4 c. butter
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 c. parsley
1 pkg. crescent dinner rolls
mustard
3 eggs, beaten
2 c. shredded Mozzarella cheese

1
Heat oven to 350u00b0.
2
Saute zucchini and onion in butter until tender (about 10 minutes).
3
Add spices and mix well.
4
Mix eggs and cheese in separate bowl.
5
Butter a large pie pan or quiche dish. Arrange crescent rolls to make a crust.
6
Spread a thin layer of mustard on crust.
7
Mix vegetables with eggs and cheese and pour onto crust.
8
Makes a large pie.
9
Bake about 20 to 25 minutes.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 c. thinly sliced zucchini, 1 c. thinly sliced onion, 1/4 c. butter, 1/4 tsp. salt, and more.

Yes, Italian Crescent Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Crescent Zucchini Pie

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