August 1, 2012

Zucchini Pie

Sauteed zucchini and onions with Italian herds and cheese baked in a crescent roll crust.

This recipe is a staple for my family. I've been using the hand-written copy I scribbled from Mom’s recipe book for almost twenty years now. I'd never known anyone else to make it so imagine my delight when a friend brought it to a potluck last week!

It was like I’d run into my kindergarten teacher. And she still looked exactly the same as she did in 1979. And then she gave me the best hug.

This is an AWESOME side dish for Thanksgiving! Here are some more of my favorites for Turkey Day (or a good Sunday dinner!)

This recipe was shared at the Weekend Potluck!

Zucchini Pie
4-5 cups thinly sliced zucchini
1 large onion, diced
2 tablespoons butter
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2 eggs, well beaten
2 cups shredded mozzarella cheese
2 teaspoons yellow mustard
1 8-oz. can crescent rolls

Saute zucchini and onions in butter in a large skillet for 6-8 minutes or until tender. Some liquid is OK but if your zucchini puts off a lot of liquid (say more than 1/4 cup), pour off excess. Stir in parsley flakes, salt, pepper, garlic powder, oregano and basil*. Remove from heat and add eggs, cheese and mustard; stir gently to mix.

Separate dough into 8 triangles. Place in ungreased 10-inch pie plate or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Pour zucchini mixture evenly into crust-lined pie plate.

Bake at 350 degrees for 25-30 minutes or until mostly set. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Remove from oven and let stand, uncovered, for 15 minutes for pie to set up completely before serving.

*I usually add a little more salt, garlic and oregano and don’t get bent out of shape if I’m out of basil.



  1. Oh my, haven't seen one of these ever! Love it!

  2. Do you think yellow squash would work well with this recipe instead of zucchini?

    1. Absolutely! You kinda lose the "Italian" vibe but it's still good! I've made it with yellow squash several times.

  3. Zucchini Pie was a Bake-Off winner one year. I remember seeing it in one of the Bake-Off cookbooks.
    Joan Fisher Demshock
    (on FB)

  4. I just took this out of the oven for a potluck tomorrow and it is nothing short of AMAZEBALLS!!

  5. Do you think that the filling would set up ok and be servable without the crust? I eat low carb and even though I love crescent rolls, they are way too high in carbs for me now. The filling recipe sounds great!

    1. I think it would do fine… If I were trying to do a low-carb version, I would make sure to start with an oven proof skillet to saute (sorry I don’t know how to make the accent mark over the “e" on the end) the veg with seasonings, then whisk the eggs, etc. separately… then incorporate that with the veggie mix already in the skillet, pop it in the oven and voila :) Crustless zucchini pie!

    2. No, it won't. This is loose and cheesy, not set like a custard. If you'd like to experiment, use 4-5 eggs instead of 2. If you try it, I'd love to hear how it goes!

  6. You forgot the mustard step before adding the zucchini mixture��


Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy