Light Italian Zucchini Crescent Pie

Discover the perfect balance of light and savory with this irresistible Light Italian Zucchini Crescent Pie—a delightful fusion of fresh zucchini, aromatic Italian herbs, and gooey melted cheeses, all nestled in a flaky crescent roll crust. This easy-to-make recipe layers golden crescent dough with a touch of Dijon mustard for a zesty base, then fills it with a luscious mixture of sautéed zucchini, onions, dried basil, oregano, and garlic powder. Topped with mozzarella and Parmesan for a cheesy, bubbly finish, this dish is prepped in just 20 minutes and baked to golden perfection in 25. Perfect as a light lunch, side dish, or vegetarian dinner, this zucchini pie is a flavorful way to showcase seasonal produce while keeping mealtime simple and delicious.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups zucchini
• 1 small onion
• 2 tablespoons butter
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 2 large eggs
• 1 package refrigerated crescent roll dough
• 2 teaspoons Dijon mustard

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini into thin rounds and finely chop the onion.

Step 3

In a large skillet, melt the butter over medium heat. Add the zucchini and onion, and cook for about 5-7 minutes, stirring occasionally, until softened.

Step 4

Add the dried basil, dried oregano, garlic powder, salt, and black pepper to the skillet. Mix well and cook for another 1-2 minutes. Remove the skillet from the heat and set aside to cool slightly.

Step 5

In a large mixing bowl, combine the shredded mozzarella, grated Parmesan, and beaten eggs. Stir in the slightly cooled zucchini mixture until everything is well combined.

Step 6

Unroll the crescent roll dough and press it into the bottom and up the sides of a 9-inch pie plate or baking dish to form a crust. Be sure to pinch the seams together.

Step 7

Brush the crescent dough lightly with Dijon mustard to create a thin, even layer.

Step 8

Pour the zucchini and cheese filling into the prepared crust, spreading it out evenly.

Step 9

Bake in the preheated oven for 20-25 minutes or until the filling is set and the crust is golden brown.

Step 10

Remove from the oven and let the pie cool slightly for about 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(1143.3g)

Amount per serving	% Daily Value*
Calories	1938.8

Total Fat 112.8g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat 1.1g
Cholesterol 558.1mg	0%
Sodium 9776.2mg	0%
Total Carbohydrate 144.9g	0%
Dietary Fiber 6.3g	0%
Total Sugars 65.4g
Protein 80.2g	0%

Vitamin D 86.5IU	0%
Calcium 1434.0mg	0%
Iron 9.2mg	0%
Potassium 1466.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 16.7%

Carbs: 30.3%