My Papou (Greek for grandfather) first made this for me many years ago, and I enjoyed it so much, I had to make sure I got the recipe for it. When we get zucchini, this is one of the first things I make with it. It’s like a quiche, but there is not a whole lot of eggs in it like a quiche, but there is plenty of cheese. The crescent roll crust is perfect and gives it a nice buttery flavor too.
Italian Zucchini Crescent Pie
Serves 6
What you need:
1/2 cup butter or margarine
4 cups thinly sliced, unpeeled zucchini
1 cup onion, diced
1/2 cup chopped fresh parsley or 2 Tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
2 eggs, well beaten
2 cups shredded mozzarella cheese
8 oz can Pillsbury refrigerated crescent rolls
2 tsp dijon mustard, optional
How to make it:
Preheat oven to 375 F. Grease or spray a 9″ deep dish pie dish.
In a medium skillet, melt butter or margarine. Add zucchini and onion, and cook until tender. Stir in seasonings and remove from heat. In a large bowl, mix together the eggs and cheese. Stir in zucchini mixture.
Separate crescent roll dough into the 8 triangles. Press into the pie dish, covering bottom and sides (see picture below).
If using, spread the crust with mustard. Pour the zucchini/egg mixture evenly pie dish.
Bake in the preheated oven for 18-20 minutes, or until a knife inserted in the center comes out clean. If crust starts to become too brown while baking, cover the sides with foil. Let stand for 10 minutes before serving. Cut into 6 wedges.
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