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Italian Zucchini Crescent Pie Recipe

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This Italian Zucchini Crescent Pie is a savory, cheesy dish that combines tender sautéed zucchini and onions with aromatic herbs and melted Muenster or mozzarella cheese, all baked inside a flaky crescent roll crust. It’s perfect for a comforting brunch, lunch, or dinner and serves six delicious portions.

Ingredients

Vegetables & Herbs

  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 tablespoons dried parsley flakes
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves

Seasonings

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

Dairy & Eggs

  • 2 tablespoons LAND O LAKES® Butter
  • 2 LAND O LAKES® Eggs (well beaten)
  • 2 cups shredded Muenster or mozzarella cheese (8 oz)

Other

  • 2 teaspoons yellow mustard
  • 1 package of refrigerated crescent roll dough (8 triangles)

Instructions

  1. Prepare the Vegetables: Heat oven to 375°F. In a 12-inch skillet, melt 2 tablespoons of butter over medium-high heat. Add 4 cups thinly sliced zucchini and 1 cup chopped onions; cook for 6 to 8 minutes, stirring occasionally, until tender. Stir in 2 tablespoons dried parsley flakes, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon dried basil leaves, and 1/4 teaspoon dried oregano leaves to season.
  2. Mix Cheese and Eggs: In a large bowl, combine 2 well-beaten eggs and 2 cups shredded Muenster or mozzarella cheese. Add the cooked vegetable mixture and stir gently to incorporate all ingredients evenly.
  3. Prepare the Crust: Separate the crescent dough into 8 triangles. Arrange them in an ungreased 10-inch glass pie plate (or 12×8-inch glass baking dish or 11-inch quiche pan), pressing the dough over the bottom and up the sides to form a continuous crust. Press the triangle perforations firmly to seal the dough. Spread 2 teaspoons of yellow mustard evenly over the crust.
  4. Assemble the Pie: Pour the cheese and vegetable egg mixture evenly into the crust-lined pie plate.
  5. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a knife inserted near the center comes out clean. To prevent excessive browning, cover the edge of the crust with strips of foil during the last 10 minutes if necessary.
  6. Rest and Serve: Remove from oven and let stand for 10 minutes before slicing and serving. This allows the pie to set for easier cutting and better flavor.

Notes

  • Use Muenster or mozzarella cheese based on your preference for a mild, creamy flavor.
  • Ensure the zucchini is sliced thin to cook evenly and become tender during sautéing.
  • Press crescent dough perforations firmly so the crust doesn’t split while baking.
  • Cover crust edges with foil if browning too fast to avoid burning.
  • This pie can be served warm or at room temperature and pairs well with a fresh salad.

Find it online: https://bitezly.com/italian-zucchini-crescent-pie-recipe/