Made with thinly sliced zucchini that's sauteed, this Zucchini Crescent Pie uses flaky crescent rolls instead of a traditional pie crust.
Let me show you how to make another crescent roll recipe that's the perfect side dish addition to add to dinner tonight. This would also make a great meal if you add a side salad.
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Today I'm going to share with you a delicious easy recipe for zucchini crescent pie. Well, it's a zucchini pie with crescent rolls because it doesn't use a traditional pie crust dough recipe.
Pillsbury Zucchini Pie
This zucchini crescent pie recipe is another easy zucchini recipe that can be served for dinner or even brunch. You're going to love the taste of the sauteed zucchini with cheese.
Table of Contents
Pillsbury Crescent Roll Recipes
Crescent rolls are a versatile ingredient that can elevate both savory and sweet recipes. These flaky, buttery rolls can be filled with an assortment of delicious ingredients.
If you're looking for sweet recipes, you'll love my Peach Dumplings or my Apple Dumplings. I love using the crescent rolls as a base to create a delicious Fruit Tart .
The light and airy texture of the crescent rolls pairs great with the sweet and tangly flavor of my Easy Cream Cheese Breakfast Danish that can be served for either breakfast or as a dessert!
🛒Helpful Kitchen Tools
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Top Tip
The secret to making this zucchini crescent pie so delicious is to slice the zucchini really thin. You can use a sharp knife or a mandolin slicer. Please be careful and use the guard that comes with all slicers.
📋Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Thinly sliced zucchini
- Butter
- Dried parsley
- Garlic powder
- Basil
- Oregano
- Eggs
- Pillsbury crescent rolls or crescent sheet pastry
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Brown Mustard
- Salt and Pepper to taste
Step-by-Step Instructions
Step 1: Slice the zucchini into thin circles and then in half. You can use a sharp knife or even a mandolin slicer.
Step 2: Next, melt the butter in a large skillet and then add the thinly sliced zucchini. Cook for about 10 minutes or until the zucchini is softened.
Step 3: Season with salt and pepper. Feel free to add your favorite spices as well! Allow the mixture cool down a few minutes before adding the eggs. Do not add the egg and cheese mixture while the zucchini is cooking. You will have scrambled eggs.
Assemble the Pillsbury Zucchini Pie
Step 4: Unfold the crescent rolls and press them into a greased 9x13 casserole dish. Spread mustard over the dough, then top with a mixture of eggs, mozzarella cheese, and cooled zucchini. Finally, sprinkle Parmesan cheese on top.
Baking Instructions
Step 5: Bake at 375° F for 30 minutes or until the mixture is set. If you notice the pie getting brown, cover it with aluminum foil during the last ten minutes of cooking.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Storage Tips
Allow the zucchini pie to cool completely before storing it.
Wrap it tightly with aluminum foil or place it in an airtight container and store in the refrigerator for up to 3 days.
Reheating Tips
When you're ready to enjoy the leftover zucchini pie, reheat in the microwave until the pie is heated through.
If you want to reheat in the oven, wrap the leftover slices with aluminum foil and reheat at 350°F until the pie is warmed through.
More Vegetable Recipes to Love
If you're craving the flavors of summer, zucchini is the star ingredient to try! For a fun party appetizer, whip up Zucchini Pizza Bites with their melty cheese and savory sauce.
Seeking a healthy, flavorful main course? Grilled Steak with Zucchini Spiral Noodles offers a satisfying balance of protein and veggies. And for a decadent but light side dish or vegetarian meal, a Zucchini Ricotta Mozzarella Galette provides a cheesy, crusty delight.
📖 Recipe Card
Zucchini Pie with Crescent Roll Crust
Ingredients
- 4 cups zucchini thinly sliced
- 4 tablespoon butter
- 1 tablespoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 2 eggs
- 8 oz. refrigerated crescent rolls
- 2 cups mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated
- 2 teaspoon Brown Mustard
- Salt and Pepper to taste
Instructions
- In a frying pan, melt the butter and add the zucchini. Cook for about ten minutes or until the zucchini is softened.
- Add the spices, salt and pepper.
- Remove from heat and allow the zucchini to cool slightly.
- Open up the crescent rolls and spread them into the bottom of a 9X12 baking dish, pressing the seams together.
- Spread the mustard on top of the crescent rolls.
- Combine the eggs and mozzarella cheese together in a mixing bowl. Add to the slightly cooled zucchini mixture.
- Spread the entire mixture evenly on top of the crescent rolls.
- Sprinkle the Parmesan cheese on top.
- Bake at 375 for 30 minutes or until the mixture is set. You may need to cover the pie with aluminum foil during the last ten minutes of cooking if you notice the pie is getting too brown.
Notes
This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Carol Noeth says
Can this be made the day before?
Lois says
It could, but it's best served fresh from the oven.
Denise Rypma says
Oh wow!!! This recipe came out in the late 70's or early 80's and I've been making it ever since. The lady that came up with this won $40, 000 in a Pillsbury cook-off. I still have the original recipe cut from Good Housekeeping Magazine, though I don't know why... you can barely read it and I definitely know it by heart! The original recipe uses regular yellow mustard and I've added onions to the zucchini, and drain it well...
Enjoy this recipe, everyone I've served it to loves it!!!
Lois says
Thank you! Yes, this is a very old recipe. A friend of mine gave it to me years ago and she said she's had it for years as well. Thanks for visiting.
Sylvia C says
question- so there is no need to bake the crescent rolls in bottom of pan first before placing all ingredients into pan?
Lois says
There is no need to pre-bake the crescent rolls. Thanks for visiting.
Jacquelyn Sue Stager says
I'm thinking of making this in store bought pie crusts since that's what I have on hand. Would that work? Also what about yellow squash? Would that work too? Or a combination? Thanks for this easy recipe!
Lois says
I believe the combination of yellow squash and zucchini would work great. I think you could use store-bought pie crusts, but I haven't tried. Let me know how it turns out!
Pamela Fink says
Instead of mozzarella would provolone,swiss cheese work out ok?
Lois says
Yes, you can certainly try a different cheese. Please come back and let me know how the recipe turns out for you.
June says
This sounds really good and we always have too many zucchini so am always looking for new ways to use them. Would like to make it without the mustard as we don't use t do you think it would still be OK?
Lois says
You can leave the mustard out! It just adds a different layer of flavor. Let me know how the recipe turns out for you! Thank you for visiting.