Light Italian Zucchini Crescent Pie Recipe

Name: Light Italian Zucchini Crescent Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups zucchini, thinly sliced (about 4 medium); 2 medium onions, chopped (about 1 cup); 2 tablespoons parsley flakes; 1/4 teaspoon salt; 1/8 teaspoon garlic powder; 1/8 teaspoon dried basil leaves; 1/8 teaspoon dried oregano leaves; 1/8 teaspoon pepper; 1/2 cup fat-free fat-free liquid egg product; 1 1/2 cups fat free mozzarella cheese, shredded; 1 (8 ounce) can refrigerated reduced-fat crescent rolls; 2 teaspoons yellow mustard

Servings: persons

4 cups zucchini, thinly sliced (about 4 medium)
2 medium onions, chopped (about 1 cup)
2 tablespoons parsley flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried basil leaves
1/8 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup fat-free fat-free liquid egg product
1 1/2 cups fat free mozzarella cheese, shredded
1 (8 ounce) can refrigerated reduced-fat crescent rolls
2 teaspoons yellow mustard

1
Heat oven to 375.
2
Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
3
Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
4
Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
5
In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
6
Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
7
Spread mustard over bottom of crust.
8
Pour egg mixture evenly into crust-lined plate.
9
Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
10
Let pie stand for 10 minute before serving.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups zucchini, thinly sliced (about 4 medium), 2 medium onions, chopped (about 1 cup), 2 tablespoons parsley flakes, 1/4 teaspoon salt, and more.

Yes, Light Italian Zucchini Crescent 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.

That's it — enjoy your meal!

Light Italian Zucchini Crescent Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions