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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:


  • MEATLESS – a simple, quick dish for meatless meals
  • VERSATILE – this Italian zucchini pie recipe is delicious for every meal. I’ve had it for dinner, lunch, and even breakfast with a few pieces of sausage on the side.
  • BUDGET-FRIENDLY – you can make this dish for about $10 for six servings!
cheesy zucchini pie with crescent roll crust on a plate

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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!

ingredients for Italian zucchini pie including shredded cheese, onion, crescent rolls, Italian seasoning, eggs, zucchini, butter and yellow mustard
  • 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.

cheesy zucchini pie with crescent roll crust on a plate

Italian Zucchini Pie with Crescent Rolls

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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: 1
Amount 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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