Best 3 Italian Zucchini Crescent Pie Recipes

In the realm of culinary delights, the Italian Zucchini Crescent Pie stands out as a symphony of flavors and textures. Envision a golden-brown, flaky crescent crust enveloping a savory filling of tender zucchini, aromatic herbs, and a symphony of cheeses. This delectable dish, known as "Crostata di Zucchine" in Italian, is a testament to the rich culinary heritage of Italy and is perfect for any occasion, whether it's a casual brunch, a light lunch, or an elegant dinner party. Join us on a culinary journey as we explore the nuances of this exquisite dish and present you with two variations: a classic version and a vegetarian rendition.

**Classic Italian Zucchini Crescent Pie:**
This traditional recipe showcases the simplicity and beauty of fresh ingredients. Zucchini, sautéed to perfection, is combined with a medley of herbs, garlic, and a blend of Parmesan and ricotta cheeses, creating a filling that is both flavorful and aromatic. The filling is then nestled within a tender crescent crust, baked until golden and flaky, and finished with a sprinkling of Parmesan cheese.

**Vegetarian Italian Zucchini Crescent Pie:**
For those who prefer a meatless option, this vegetarian variation offers a delightful twist on the classic dish. Instead of using traditional Italian sausage, we incorporate a savory combination of roasted red peppers, mushrooms, and spinach. The filling is still bursting with flavor, thanks to the addition of herbs, garlic, and a blend of Parmesan and ricotta cheeses. The result is a vibrant and satisfying pie that is sure to impress even the most discerning palates.

These two recipes offer a glimpse into the diverse and delectable world of Italian cuisine. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, we invite you to try these recipes and experience the joy of creating a homemade Italian Zucchini Crescent Pie.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN ZUCCHINI CRESCENT PIE

Italian Zucchini Crescent Pie image

This recipe was the $40,000 Grand Prize recipe from the 1980 Pillsbury Bake-Off contest by Mrs. Millicent A. Caplan of Tamarac, FL. I cut it out of Family Circle magazine dated 11/15/83.

Provided by Mainely Debbie

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups zucchini, unpeeled and thinly sliced
2 medium onions, chopped
1/2 cup butter
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, slightly beaten
2 cups muenster cheese or 2 cups mozzarella cheese, shredded
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons Dijon mustard

Steps:

Preheat oven to 375 degrees.
Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes.
Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat.
In a seperate bowl stir together eggs and cheese; add vegetable mixture.
Seperate rolls into triangles.
Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust.
Spread the crust with the mustard.
Add vegetable mixture.
Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean.
Let stand for 10 minutes before slicing.

ITALIAN ZUCCHINI CRESCENT PIE

ITALIAN ZUCCHINI CRESCENT PIE image

Number Of Ingredients 13

Ingredients

2 tablespoons LAND O LAKESÂ® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKESÂ® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsburyâ¢ refrigerated crescent dinner rolls
2 teaspoons yellow mustard

Steps:

1 Heat oven to 375Â°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

ITALIAN ZUCCHINI CRESCENT PIE

Italian Zucchini Crescent Pie image

I got this recipe from my mom she found it on another web site and we decided to try it and Omg it was soo yummy good even my hubby who is a picky eater at times loved it . this recipe is super yummy and oh so easy to make :)

Provided by Jessica Mills

Categories Other Side Dishes

Time 55m

Number Of Ingredients 13

Ingredients

2 Tbsp butter
4 c thinly sliced zucchini
1 c chopped onions
2 Tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
2 eggs well beaten
2 c shredded mozzarella cheese
1 can(s) ( 8oz) refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

1. heat oven to 375 degrees . in a 12-inch skillet melt butter over a medium heat heat . add zucchini and onions; cook 6 to 8 minutes, stirring occasionally , until tender stir in parsley flakes salt , pepper, garlic powder, basil , and oregano .
2. In a large bowl mix eggs and cheese add cooked vegetables mixture stir gently to mix .
3. Separate dough into 8 triangles. place in ungreased 10-inch glass pie plate , ( you can also use an 12x8-inch ( 2 quart) glass baking dish or a 11-inch quiche pan as well .) press over bottom and upsides to form crust firmly press perforations to seal . spread crust with mustard pour egg mixture evenly into crust lined pie plate .
4. bake 18 to 25 minutes or until knife inserted near center comes out clean . if necessary cover edge of crust with stripes of foil during last 10 minutes of baking to prevent excessive browning let stand 10 minutes before serving . enjoy :)

Tips:

Choose small and tender zucchini. These will be less watery and have a better flavor.
Use a mandoline to thinly slice the zucchini. This will help them cook evenly.
If you don't have a mandoline, use a sharp knife. Just be sure to slice the zucchini as thinly as possible.
Use a large skillet to cook the zucchini. This will help them cook evenly and prevent them from sticking.
Don't overcrowd the skillet. Cook the zucchini in batches if necessary.
Season the zucchini well. Use salt, pepper, and garlic powder to taste.
Use a good quality crescent roll dough. This will make a big difference in the final product.
Brush the crescent roll dough with melted butter before baking. This will help it brown and give it a nice flavor.
Bake the crescent pie until the crust is golden brown and the zucchini is tender.

Conclusion:

This Italian Zucchini Crescent Pie is a delicious and easy-to-make dish that is perfect for any occasion. It is filled with tender zucchini, cheese, and herbs, and wrapped in a flaky crescent roll crust. The pie can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover zucchini. So next time you have a few extra zucchini on hand, give this recipe a try!