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Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie
16 votes, 4.00 avg. rating (79% score)
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Yield: 6 to 8 servings

Who can ever have enough recipes for zucchini? This one for Italian Zucchini Crescent Pie is easy, delicious, and highly recommended.

Learn more and see how to make Italian Zucchini Crescent Pie.

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Italian Zucchini Crescent Pie
Photo/Art by Aimee Seavey


  • 3 tablespoons margarine or butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onion
  • 1/2 cup chopped fresh parsley or 2 tablespoons dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 eggs, beaten
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 can (8 ounces) crescent dinner rolls
  • 2 teaspoons prepared mustard


NOTE. Before you begin, it's best to place the zucchini slices in a colander over the sink or a large bowl. Shake a little salt over the zucchini, then toss a few times in the colander to coat. Allow the zucchini to drain for an hour before proceeding. This will remove excess moisture from the zucchini and give you a better result in the final dish.

Preheat the oven to 375 degrees F. In a large skillet, melt the butter over medium heat. Add the zucchini and onion and saute until the onion is golden, about 10 minutes. Remove from the heat.

Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.

Place the crescent roll dough into an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil.

Let stand for 10 minutes before serving.
Updated Wednesday, August 27th, 2014

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3 Responses to Italian Zucchini Crescent Pie

  1. Anonymous September 24, 2004 at 6:14 pm #

    This is terrific! I’ve taken it to several dinners and everyone always wants the recipe. I’ve even done a version of it rolling the crescent dough out on a baking stone, brushing olive oil on dough, topping it with same zucchini mixture minus the eggs and mozzerella. Instead sprinkle top with freshly grated parmesan cheese – kind of a zucchini pizza!

  2. mary ellen forneris September 4, 2006 at 7:19 pm #

    Actually I have been making this exact recipe for almost 25 years and have never had a disappointed “guest”. I have made it for large parties, bridal showers, small cookouts, or just our own family dinner. It has stood the test of time and I was surprised to see it on your site….

  3. Anonymous September 8, 2006 at 5:01 pm #

    I followed the recipe to the letter and it came out just perfect. It tasted super. Thank you for coming up with this fine recipe.

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