Zucchini Crescent Pie with Crescent Roll Crust

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.

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.

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!

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📋Main Ingredients Needed

• 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.

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.

📖 Recipe Card

Zucchini Pie with Crescent Roll Crust

Made with thinly sliced zucchini that's sauteed, this Zucchini Crescent Pie uses flaky crescent rolls instead of a traditional pie crust.

4.62 from 26 votes

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Course: Side Dishes

Cuisine: American

Keyword: crescent rolls, mozzarella cheese, Zucchini

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 16 slices

Calories: 137kcal

Author: Lois

Equipment

• Hand-Held  Mandoline Slicer
• Pyrex Basics Clear Glass Baking Dishes

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

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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

Do not add the egg and cheese mixture while the zucchini is cooking. You will have scrambled eggs. Let the mixture cool down just a few minutes before adding the eggs and cheese.

Show Nutritional Information Hide Nutritional Information

Serving: 1Serving | Calories: 137kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 264mg | Potassium: 107mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg

Nutritional estimates are provided using an online calculator and is an estimate per serving. Calorie accuracy isn't guaranteed.

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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!