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Zucchini Crescent Pie

Zucchini Crescent Pie recipe image
This savory Zucchini Crescent Pie offers a delicious twist on traditional quiche, using flaky crescent roll dough for a golden, buttery crust. The filling is a rich blend of sauted zucchini and onions, bound together with eggs and melted mozzarella cheese, and seasoned with aromatic basil, oregano, and garlic. It strikes a perfect balance between comfort food and light vegetarian fare. Ideal for a brunch centerpiece, a light lunch, or a unique dinner side dish, this recipe transforms garden-fresh zucchini into a satisfying meal. The herbs provide a fresh Italian flair, while the cheese adds a creamy texture that complements the tender vegetables perfectly.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 629.1
Dietary: Gluten-free, Vegetarian
Description
This savory Zucchini Crescent Pie offers a delicious twist on traditional quiche, using flaky crescent roll dough for a golden, buttery crust. The filling is a rich blend of sauted zucchini and onions, bound together with eggs and melted mozzarella cheese, and seasoned with aromatic basil, oregano, and garlic. It strikes a perfect balance between comfort food and light vegetarian fare. Ideal for a brunch centerpiece, a light lunch, or a unique dinner side dish, this recipe transforms garden-fresh zucchini into a satisfying meal. The herbs provide a fresh Italian flair, while the cheese adds a creamy texture that complements the tender vegetables perfectly.
Ingredients
  • 4 cups Zucchini -- thinly sliced
  • 1 cups Chopped onion
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Pepper
  • 1/4 teaspoons Garlic powder -- or 1 clove
  • 1/4 teaspoons Basil
  • 1/2 teaspoons Oregano
  • 2 tablespoons Chopped parsley
  • 8 oz Tubed crescent rolls
  • 2 cups Shredded lowfat mozzarella
  • 1/4 cups Reduced-calorie margarine
  • 2 tablespoons Dijon mustard
Directions
  1. 1
    Preheat oven to 325F (163C). Position oven rack about 4 inches from the bottom heat source.
  2. 2
    Unroll crescent dough and arrange in a sprayed pie pan to form a crust. Stretch to fit, seal seams, and crimp the rim.
  3. 3
    Brush the dough evenly with Dijon mustard.
  4. 4
    In a large skillet, heat half of the margarine over medium heat. Saut onion for about 2 minutes.
  5. 5
    Add zucchini to the skillet. Add remaining margarine if needed and saut for another 2 minutes, or until zucchini are tender but still firm.
  6. 6
    Stir in basil, oregano, parsley, salt, pepper, and garlic. Remove from heat.
  7. 7
    In a large bowl, combine the beaten eggs and shredded mozzarella cheese.
  8. 8
    Stir the sauted vegetable mixture into the egg and cheese mixture.
  9. 9
    Transfer the filling to the prepared pie pan.
  10. 10
    Bake for about 20 minutes, or until the crust is golden brown and the center is set.
  11. 11
    Let cool for 10 minutes before serving to allow the pie to set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 629.1kcal
% Daily Value *
Total Fat 44.8g69%
Saturated Fat 28.2g141%
Cholesterol 140.0mg47%
Sodium 3709.9mg155%
Total Carbohydrate 20.3g7%
Dietary Fiber 3.9g16%
Sugars 9.6g
Protein 47.7g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crisper crust, you can par-bake the crescent dough for 5-7 minutes before adding the filling.

If using fresh garlic instead of powder, mince it finely and add it at the end of sauting to prevent burning.

This pie can be served warm or at room temperature. Leftovers can be refrigerated for up to 3 days.

Keywords: zucchini, crescent rolls, quiche, vegetarian, mozzarella, herbs, pie, brunch, italian, savory, egg, onion, baking, garlic, basil, oregano, mustard, light dinner, comfort food
Read it online: https://www.chefs-mate.com/recipe/zucchini-crescent-pie/