Served here with a garden-fresh salad, this zucchini pie is a light, fresh option for brunch, lunch, or dinner.
One of my good friends recently shared this zucchini recipe with me. I love growing zucchini in my garden (it’s been my best producer for three years running), but it’s extremely prolific, so I’m always looking for new ways to serve it.
That’s why I added this pie recipe to my permanent recipe file. Not only is it a delicious way to cook all that zucchini; it’s also super easy to make!
Ingredients:
4 cups thinly sliced unpeeled zucchini
1 cup coarsely chopped onion
¼ cup butter (can substitute olive oil)
2 Tbs. parsley flakes or ½ cup chopped parsley
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
¼ tsp. sweet basil leaves
¼ tsp. oregano leaves
2 eggs, well beaten
8 oz. shredded muenster or mozzarella cheese
8 oz. can crescent rolls (Check for coupons here.)
2 tsp. Dijon mustard
You don’t have to be a master chef to produce this delicious quiche. Prepared in minutes, this zucchini pie is sure to impress your friends!
Instructions:
Preheat oven to 375 degrees.
Cook zucchini & onion in butter until tender (about 10 minutes). Stir in parsley and seasonings.
In a large bowl, blend eggs and cheese. Stir in veggie mixture.
Pat crescent roll triangles in quiche pan or 12 x 8 dish. (I just used my favorite pie pan.) Spread crust with mustard.
Pour in veggie mixture and bake for 20-30 minutes. Let stand 10 minutes before serving.
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Here’s the printable version:
- 4 cups thinly sliced unpeeled zucchini
- 1 cup coarsely chopped onion
- ¼ cup butter (can substitute olive oil)
- 2 Tbs. parsley flakes or ½ cup chopped parsley
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. garlic powder
- ¼ tsp. sweet basil leaves
- ¼ tsp. oregano leaves
- 2 eggs, well beaten
- 8 oz. shredded muenster or mozzarella cheese
- 8 oz. can crescent rolls
- 2 tsp. Dijon mustard
- Preheat oven to 375 degrees.
- Cook zucchini & onion in butter until tender (about 10 minutes). Stir in parsley and seasonings.
- In a large bowl, blend eggs and cheese. Stir in veggie mixture.
- Pat crescent roll triangles in quiche pan or 12 x 8 dish. (I just used my favorite pie pan.) Spread crust with mustard.
- Pour in veggie mixture and bake for 20-30 minutes. Let stand 10 minutes before serving.
I just made this, I used parm cheese in a regular crust. It is amazing!!! Thank you
This looks yum — I’d like to punch up the color some. Perhaps some red pepper strips or sun-dried tomatoes?
How do you measure 4 cups of sliced zucchini?
I just stack it in a measuring cup.
Can this recipe be done with a normal pie crust?
Also, if you use frozen slices do they need to be thawed first so there isn’t excess water?
Yes, you need to thaw the zucchini first.
Yes, although you might need to bake it a little bit longer, perhaps 30 – 40 minutes.