Italian Zucchini Crescent Pie
A delightful Italian dish that combines fresh zucchini, flavorful cheese, and a flaky crescent roll crust. Perfect for gatherings or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pillsbury Crescent Rolls
- 2 cups sliced zucchini
- 3 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 chopped onion
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the crescent roll crust by unrolling the dough and pressing it into a greased 9-inch pie plate.
- Sauté the chopped onion in olive oil for 3-5 minutes until translucent.
- Add the sliced zucchini, season with salt and pepper, and cook for another 3-4 minutes until slightly tender.
- Whisk the eggs and mix in half of the shredded cheese.
- Combine the sautéed zucchini and onion mixture into the egg and cheese blend.
- Fill the crust with the zucchini mixture and sprinkle remaining cheese on top.
- Bake for 25-30 minutes until the crust is golden brown and the filling is set.
- Cool for 10 minutes before slicing.
Notes
Feel free to customize with various cheeses, add protein, or mix in fresh herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: zucchini, pie, vegetarian, Italian, crescent rolls