Zucchini Crescent Pie

Zucchini Crescent Pie

  • Prep Time: 30 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 8

    • About This Recipe

    “This delicious recipe won $40,000 many years ago in a Pillsbury Bake-Off.”

    Ingredients

  • 4cupsthinly sliced zucchini, unpeeled
  • 1cupcoarsely chopped onion
  • 1/4 cup margarine or 1/4 cupbutter
  • 1/2 cupchopped fresh parsley or 2tablespoonsdried parsley
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 1/4 teaspoongarlic powder
  • 1/4 teaspoondried basil
  • 1/4 teaspoondried oregano
  • 2eggs, well beaten
  • 2cupsshredded mozzarella cheese
  • 1 (8ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 2teaspoonsDijon mustard

    • Directions

  • Preheat oven to 375F degrees.
  • In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
  • Stir in parsley and seasonings.
  • In a large bowl, blend eggs and cheese; stir in vegetable mixture.
  • Substitute muenster cheese for the mozzarella if you wish.
  • Separate crescent-roll dough into 8 triangles; place in an ungreased 11-inch quiche pan, or a 10-inch pie pan, or even a 12×8 baking dish.
  • Press dough over bottom and up sides to form crust; spread crust with mustard.
  • Pour vegetable mixture evenly into crust and bake for 18-20 minutes , until knife inserted near centre comes out clean.
  • If crust becomes too brown, cover with foil during last 10 minutes of baking.
  • Let stand for 10 minutes before cutting into wedges to serve.

    • Reviews

  • “This turned out very nice. I liked the mustard flavor. I didn’t have quite enough zucchini so added some sauteed mushrooms. I used mozzarella and a cheddar-jack mix. Thanks Lisa!”

  • “This was wonderful! I couldn’t get the dough here so I used a shortcrust pastry. I added cheddar cheese, a favourite for us. This was so delicious hot and cold. Thanks for posting, Lennie.”

  • “This recipe is from the 1980 Pillsbury Bake-Off.I’ve been making this for years and LOVE IT!. Use a slotted spoon to put the cooked zucchini in theegg/cheese mixture before you put it in the pie crust if the mixture looks too “drippy”.Thanks for posting this – the recipe card from my recipe box is very old and used!!!”

  • “This was fantastic!It reminded me of a quiche.I added diced ham for my omnivore DH, but otherwise made as written.Even at the end of zucchini season when we had been eating zucchini for months, this was still a hit.”

  • “I can’t believe this recipe is already here, but I’m so glad it is.My mother made this for us when we were kids and we loved it.We use plain yellow mustard and it comes out fine.Now I’m making this for my family.I checked here to see if there was nutritional information as my husband is a diabetic.I’m happy to say that this won’t put him over his carb count for dinner. (:”

  • “Excellent. A big hit with our vegetarian house guest. I added some mushrooms, but otherwise prepared as written.”

  • “This was excellent!!I also omitted the margarine and used low fat crescent rolls for the dough.For the cheese I added Fat Free Mozzarella with 3 sticks of mozzarella string cheese (I didn’t have enough FF kind).I also used Egg substitute.”

  • “I cooked the zucchini and onion in a nonstick skillet without butter and had no problems from this omission.Thanks for a new way to prepare zucchini!”

  • “This was very good!I only used 2 TBSP of margarine and 1 cup of cheese to cut down on the fat content.I also used yellow summer squash mixed with zucchini.It was very flavorful and would make a great vegetarian breakfast casserole.”

  • “This was a nice change, I did drain the mixture a bit before cooking and it came out perfect.Thank you.”

  • “This was very tasty, and we even made a broccoli and asparagus pie for my kids who don’t like zucchini.But in both the original and the alternate version, I had a lot of problem with too much liquid, and this made it hard to tell whether or not the egg was fully cooked.Also, we found that the zucchini tasted “weird” when we had leftovers the next day.We will be making it again, but I will try to drain it very well to minimize the liquid.”

  • “Delicious!Used a regular pie crust, as I didn’t have crescent dinner rolls, and it was so good.My only other changes were on the kind of cheese.Perfect recipe to use up zucchini!”

  • “AMAZING!Mine was incredibly watery – but I managed to dry it up enough and it was still WONDERFUL!How nice to have a zucchini recipe that actually uses a good amount of zucchini!Thanks for posting this keeper!”

  • “This is a great tasting side dish. It’s very delicate but very tasty. Even people who don’t like zucchini like this. You can make it without the crescent rolls if you wish, just use a regular pie crust. This pie freezes beautifully.”

  • “This makes a tastey and beautiful pie.Very easy to put together and uses up the bounty of zucchini I have right now.I did add some parmesean cheese to the top and folded the crust edges over on top of the filling.But, other then those I fixed it as written.Very nice thank you for posting Joann.:)shirley(:”

  • “This was absolutely delicious.Very quiche like.The basil and oregano are a surprise at first bite, but a wonderful addition.I will definitely be making this regularly!”

  • “Great brunch recipe- a family favorite. I like to use monterey jack cheese; sometimes cheddar. My recipe did not call for the mustard, and calls for 1/2 cup butter instead of the 1/4 cup. You can sub 2 tablespoons parsley flakes if you are out of fresh parsley. I like to undercook this slightly, as it will firm up as it sits. Great cold the next day!”

  • “I have made this recipe three times so far and our family loves it!We use a prepared pie crust instead of crescent and add chopped,cooked turkey bacon to the recipe.Then we top it with spaghetti sauce when serving.AWESOME!”

  • “Fantastic!This has a unique flavor that is a nice change of pace from the typical tomato-saucy zucchini casserole type dishes.I used mozzarella and wouldn’t change a thing.”

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