Zucchini Crescent Pie with Crescent Roll Crust

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 Zucchini Pie

Helpful Kitchen Tools

– Mandoline Slicer    – Glass Baking Dish

Pillsbury Crescent Roll Recipes

– Peach Dumplings – Apple Dumplings  – Fruit Tart  – Easy Cream Cheese Breakfast Danish

– Zucchini – Butter – Dried parsley – Garlic powder – Basil – Oregano – Eggs – Pillsbury crescent rolls or crescent sheet pastry – Mozzarella cheese – Parmesan cheese – Brown Mustard – Salt and Pepper 

Main Ingredients Needed

DIRECTIONS

Slice the Zucchini

– Slice the zucchini into thin circles and then in half. – You can use a sharp knife or even a mandolin slicer.

How to Cook Zucchini

– 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.

– Open up the crescent rolls and spread them into the bottom of a 9x12 casserole dish, pressing the seams together.

How to Assemble the Pillsbury Zucchini Pie

Bake at 375° F for 30 minutes or until the mixture is set.

Baking Instructions

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.

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