Cheesy Zucchini Pie with Crescent Rolls Crust
This Italian zucchini pie with crescent rolls combines herbs, zucchini, onions, and loads of cheese in a crescent roll crust. It’s delicious for brunch or dinner!
My mom made this regularly when I was a kid, and I’ve made it at least a hundred times as an adult. Now my children make it for their families. It’s so good, it’ll become your family’s favorite, too!
What you’ll love about this recipe:
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Recommended Kitchen Gear
No special appliance was used in this recipe; it was just baked in the oven. Here’s the kitchen tools I used:
- Mandoline (highly recommend for making quick work of the zucchini)
- Cutting board & knife
- Measuring cups & spoons
- Mixing bowl
- Deep skillet
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Ingredients & Swaps
Here’s everything you’ll need to make this cheesy crescent zucchini pie. I don’t suggest many swaps, because I’ve tried different ingredients over the years and I keep coming back to the original recipe. It just tastes the best!
- Butter – I use 1/4 cup but you could use up to 6 Tbsp
- Zucchini
- Onion
- Crescent rolls – reduced fat or regular crescent rolls
- Yellow mustard – I prefer yellow, but try other mustards like Dijon
- Cheese – I prefer cheddar, but try other cheeses like an Italian blend of mozzarella, provolone and parmesan
- Eggs
- Seasonings – try varying amounts of parsley, oregano, marjoram and basil
How to Make Italian Zucchini Pie with Crescent Rolls
Step 1 Slice the zucchini and chop the onion. Melt the butter in a deep skillet on medium high. Add the veggies and saute.
Step 2 While the veggies cook, spread the crescent rolls in a 9×11 baking dish or pie plate, stretching up the sides about an inch. Spread the yellow mustard over the crescent rolls.
Step 3 Scramble the eggs in a shallow bowl. Add the cheese and parsley and mix well.
Step 4 Once the veggies are cooked, add the garlic powder, Italian seasoning, salt and pepper. Stir to combine.
Step 5 Pour the veggies into the bowl with the eggs and cheese. Quickly stir together before the cheese starts melting. Then pour into the baking dish. Bake at 375° for 20-25 minutes.
Recipe Card
Italian Zucchini Pie with Crescent Rolls
This Italian zucchini pie with crescent rolls combines herbs, zucchini, onions, and loads of cheese in a crescent roll crust. It's delicious for brunch or dinner!
Ingredients
- 1/4 cup butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onion
- 8 crescent rolls, reduced fat
- 2 tsp yellow mustard
- 2 large eggs
- 8 oz cheddar cheese, shredded
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 2 Tbsp dried parsley
Instructions
- Preheat the oven to 375°. Melt the butter in a large, deep skillet on medium high. Saute the zucchini and onion in the butter for about 10 minutes, until the onion is translucent and the zucchini is soft.
- In the meantime, spread the crescent rolls in a rectangular baking dish, stretching up the sides about an inch. Spread the yellow mustard across the crescent rolls.
- While the zucchini and onion are cooking, scramble the eggs in a large mixing bowl. Add the shredded cheese and parsley and stir until well combined.
- Once the zucchini and onions are cooked, add them to the cheese mixture in the bowl. Quickly stir to evenly distribute the ingredients before the cheese melts.
- Pour the veggie and cheese mixture into the baking dish and spread evenly. Bake for 20-25 minutes until the center is set. Let stand for about 10 minutes before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 420Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 142mgSodium: 706mgCarbohydrates: 25gFiber: 3gSugar: 8gProtein: 16g
Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.
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