Zucchini Crescent Pie

Savor the perfect blend of fresh vegetables and gooey melted cheese with this irresistible Zucchini Crescent Pie! This savory pie features tender zucchini sautéed with garlic, onions, and aromatic herbs like oregano and basil, all nestled in a flaky crescent roll crust. The filling is enriched with eggs, mozzarella, and cheddar cheese for a creamy, hearty texture, while a layer of Dijon mustard adds a tangy kick that elevates every bite. With just 15 minutes of prep time and 30 minutes in the oven, this effortless zucchini pie makes a delightful main course for family dinners or a standout addition to a brunch spread. Serve it warm and enjoy a flavorful dish that’s as comforting as it is satisfying! Perfect for summer zucchini season or anytime you crave a quick, crowd-pleasing meal.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 cups Zucchini
• 2 tablespoons Butter
• 0.5 cups Onion, chopped
• 2 cloves Garlic, minced
• 0.5 teaspoons Dried oregano
• 0.5 teaspoons Dried basil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 Eggs
• 2 cups Shredded mozzarella cheese
• 0.5 cups Shredded cheddar cheese
• 1 package (8 ounces) Prepared crescent roll dough
• 2 tablespoons Dijon mustard

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, melt the butter.

Step 3

Add the chopped onion and cook for 2-3 minutes, until softened.

Step 4

Stir in the minced garlic and cook for an additional minute.

Step 5

Add the zucchini slices to the skillet, along with the oregano, basil, salt, and pepper.

Step 6

Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but not mushy. Remove from heat and allow to cool slightly.

Step 7

In a medium bowl, whisk together the eggs, shredded mozzarella, and shredded cheddar cheese.

Step 8

Unroll the crescent roll dough and press it into a 9-inch pie dish, covering the bottom and sides to form a crust.

Step 9

Spread the Dijon mustard evenly across the bottom of the crescent roll crust.

Step 10

Combine the cooked zucchini mixture with the egg and cheese mixture, mixing thoroughly.

Step 11

Pour the zucchini filling into the prepared crust and spread evenly.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.

Step 13

Let the pie cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	1432.5 grams (1432.5g)

Amount per serving	% Daily Value*
Calories	2449

Total Fat 147.50g	189%
Saturated Fat 72.90g	365%
Polyunsaturated Fat 1.20g
Cholesterol 659mg	220%
Sodium 12227mg	532%
Total Carbohydrate 160.30g	58%
Dietary Fiber 7.20g	26%
Total Sugars 75.30g
Protein 107.80g	216%

Vitamin D 87IU	433%
Calcium 2222mg	171%
Iron 10mg	53%
Potassium 1767mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 18.0%

Carbs: 26.7%