Description
This Italian Zucchini Crescent Pie is a savory and comforting dish featuring tender sautéed zucchini and onions seasoned with Italian herbs, combined with cheese and eggs, all baked in a flaky crescent roll crust. Perfect for a family meal or potluck, this pie offers a delicious way to enjoy fresh vegetables with a crispy, golden crust.
Ingredients
Vegetables & Seasonings
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
Dairy & Eggs
- 2 tablespoons LAND O LAKES® Butter
- 2 LAND O LAKES® Eggs (well beaten)
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
Dough & Condiments
- 1 can Pillsbury™ refrigerated crescent dinner rolls
- 2 teaspoons yellow mustard
Instructions
- Prepare the oven and sauté vegetables: Preheat your oven to 375°F. In a 12-inch skillet, melt the butter over medium-high heat. Add the thinly sliced zucchini and chopped onions, cooking them for 6 to 8 minutes with occasional stirring until they are tender. Incorporate the dried parsley flakes, salt, pepper, garlic powder, dried basil, and dried oregano into the vegetables, mixing well to evenly distribute the herbs and seasoning.
- Mix eggs and cheese with vegetable mixture: In a large bowl, beat the eggs thoroughly, then add the shredded cheese and stir. Gently fold in the sautéed vegetable mixture until everything is carefully combined, ensuring the cheese and eggs coat the veggies evenly.
- Prepare the crust: Separate the refrigerated crescent dough into the individual eight triangles. Place the triangles in an ungreased 10-inch glass pie plate or similar baking dish, pressing them to cover the bottom and sides to form a crust. Make sure to firmly press the perforations to seal them, preventing leaks during baking. Spread the yellow mustard evenly over the crust to add a tangy flavor layer.
- Assemble and bake: Pour the egg and vegetable filling evenly over the mustard-spread crust. Bake in the preheated oven for 18 to 22 minutes or until a knife inserted near the center comes out clean. To avoid excessive browning of the crust edges, cover them with foil strips during the last 10 minutes of baking if needed. Allow the pie to stand for 10 minutes before slicing and serving to let it set properly.
Notes
- You can substitute mozzarella cheese with Muenster or a mild cheese of your choice for varied flavor.
- Press the crescent roll perforations firmly to prevent the filling from leaking out during baking.
- The mustard spread adds a subtle tanginess that complements the vegetables, but it can be omitted if preferred.
- Covering the crust edges with foil late in baking prevents them from overbrowning while the filling finishes cooking.
- This pie can be served warm or at room temperature, making it great for gatherings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
