Best 6 Italian Zucchini Cresent Pie Recipes

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**Indulge in the Culinary Delight of Italian Zucchini Crescent Pie: A Journey Through Three Sensational Recipes**

Embark on a culinary adventure with the Italian zucchini crescent pie, a tantalizing dish that captures the essence of Italian cuisine. This delectable pie showcases the versatility of zucchini, transforming it into a savory and satisfying meal. Our collection of three unique recipes offers a symphony of flavors, textures, and aromas that will leave you craving for more. From the classic Italian zucchini crescent pie brimming with savory fillings, to the delightful zucchini and ricotta crescent pie bursting with creamy goodness, and the innovative zucchini and pesto crescent pie offering a vibrant twist, these recipes cater to diverse palates and preferences. Each bite promises a harmonious blend of flavors and textures, making this dish a true masterpiece. Get ready to impress your family and friends with the culinary magic of Italian zucchini crescent pie.

Let's cook with our recipes!

GRANNY'S ITALIAN ZUCCHINI PIE



Granny's Italian Zucchini Pie image

Delicious appetizer for a holiday party or family gathering.

Provided by Kate B

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 45m

Yield 8

Number Of Ingredients 12

¼ cup butter
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
2 eggs, well beaten
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) tube refrigerated crescent rolls
2 tablespoons yellow mustard

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  • Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  • Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  • Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 16.2 g, Cholesterol 79.7 mg, Fat 17.7 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 8.4 g, Sodium 647.4 mg, Sugar 4.3 g

CRESCENT ZUCCHINI PIE



Crescent Zucchini Pie image

A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. -Zelda DeHoedt, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups sliced zucchini
1 cup chopped onion
6 tablespoons butter, cubed
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Steps:

  • Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly. Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 413 calories, Fat 30g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 15g protein.

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

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

Serve up a zucchini pie when you make this easy zucchini pie with a crust made from Pillsbury™ Crescent Rolls. Whether you have a bounty of zucchini from your garden or you pick up a few from the supermarket, this savory recipe is a winner! Create this Italian zucchini pie in just four steps for a light dish that's perfect for summer.

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons LAND O LAKES® 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 LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 teaspoons yellow mustard

Steps:

  • Heat oven to 375°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.
  • In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • 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.
  • 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.

Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 115 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 2 1/2 g

ZUCCHINI CRESCENT PIE



Zucchini Crescent Pie image

"One of my mother's many recipes designed to take advantage of bountiful zucchini, this pie is inexpensive, nutritious, tasty, filling-and so easy," says Susan Davis of Ann Arbor, Michigan. "Refrigerated crescent rolls and cooked ham cut prep time but not taste. My family loves it!"

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Steps:

  • Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned., Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts :

LIGHT ITALIAN ZUCCHINI CRESCENT PIE



Light Italian Zucchini Crescent Pie image

WIth the gardens overflowing with Zucchini in the summer, what a better way to use it up but for breakfast as well. This is a low fat recipe that would be great for breakfast or for a brunch. It was posted in the Pillsbury Annual 2008 Cook book.

Provided by gertc96

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 cups zucchini, thinly sliced (about 4 medium)
2 medium onions, chopped (about 1 cup)
2 tablespoons parsley flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried basil leaves
1/8 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup fat-free fat-free liquid egg product
1 1/2 cups fat free mozzarella cheese, shredded
1 (8 ounce) can refrigerated reduced-fat crescent rolls
2 teaspoons yellow mustard

Steps:

  • Heat oven to 375.
  • Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
  • Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
  • Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
  • In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
  • Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
  • Spread mustard over bottom of crust.
  • Pour egg mixture evenly into crust-lined plate.
  • Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
  • Let pie stand for 10 minute before serving.

Nutrition Facts : Calories 72.7, Fat 0.2, Cholesterol 5.1, Sodium 324.4, Carbohydrate 7.8, Fiber 2.1, Sugar 3.5, Protein 10.4

Tips:

  • Prepare the dough in advance: You can make the dough up to 2 days ahead of time and keep it covered in the refrigerator. This will save you time on the day you want to make the pie.
  • Use a sharp knife to slice the zucchini: This will help you get thin, even slices that will cook evenly.
  • Don't overcrowd the pan when cooking the zucchini: If you overcrowd the pan, the zucchini will steam instead of fry and will not get as browned and crispy.
  • Season the zucchini well: Salt, pepper, and garlic powder are all good choices.
  • Use a good quality cheese: The cheese is one of the most important ingredients in this pie, so don't skimp on it. A good quality Parmesan or mozzarella cheese will make a big difference in the flavor of the pie.
  • Don't overcook the pie: The pie is done when the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

This Italian Zucchini Crescent Pie is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of zucchini, cheese, and herbs makes for a flavorful and satisfying pie. Whether you are serving it as a main course or a side dish, this pie is sure to be a hit.

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