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Crescent Zucchini Pie


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Rate this recipe 4.5/5 (4 Votes)


  • 4 c sliced unpeeled zucchini
  • 1 c coarsley chopped onion
  • 1/2 c butter or margarine (I use butter)
  • 1/2 c chopped parsley or 2 tbsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp italian seasoning
  • 2 eggs well beaten
  • 8 oz shredded cheese (2 cups mozzerella, M jack, provolone, muenster)
  • 1 can refrigerated crescent rolls ( I use reduced fat)


Servings 6
Preparation time 20mins
Cooking time 45mins


Step 1

saute zucchini, onion, butter, parsley & seasonings until tender.
Seperate dough and lay into a 7x9 dish or pie plate. Press to form a crust sealing all edges.

Blend eggs and cheese, add to vegetable mixture. Pour over crust, bake for approx. 20 minutes @ 375 until knife inserted into center comes out clean. Let stand 10 minutes before serving. 6 servings

This dish is also great at room temp.


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