Zucchini Crescent Pie
Savory vegetarian pie with a crescent roll crust brushed in Dijon mustard, filled with sautéed zucchini, onions, Italian herbs, and gooey mozzarella. A shortcut dinner that tastes homemade and feeds a crowd.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
50 minNo pie dough? No problem. Crescent roll dough pressed into a pie pan gives you a buttery, flaky crust with zero fuss.
A layer of Dijon mustard goes on first, adding a sharp, tangy bite that cuts through the richness of the melted mozzarella and eggs. Then comes a heap of sautéed zucchini and onions seasoned with oregano, basil, parsley, and garlic.
It bakes up golden and puffy, and you let it rest just ten minutes before slicing into wedges.
This is the kind of recipe that looks impressive but takes less than an hour, start to finish. Vegetarian, budget-friendly, and feeds up to 12.
Pro Tips
- Press the crescent dough seams together well or the filling will leak through the gaps as it bakes.
- The Dijon mustard layer is doing more than adding flavor. It creates a moisture barrier that keeps the crust from getting soggy.
- Sauté the zucchini just until tender-firm. Overcooked zucchini releases too much water and makes the filling watery.
- Position the rack low in the oven so the bottom crust crisps up properly.
Ingredients
Directions
Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.
Stretch to fit and spread evenly.
Seal the seams and crimp the rim.
Brush mustard on the dough.
In large skillet, heat some of the margarine and sauté the onion for about 2 minute then add the zucchini (add rest of margarine if needed) and sauté for another 2 minutes or until zucchini are tender but firm.
Stir in herbs and salt and pepper; add garlic.
Remove from heat.
In a large bowl, combine the cheese and the eggs.
Stir in the sauté. Transfer to pie pan.
Position oven rack so that it is about 4 inches from the bottom heat source.
Preheat to 325℉ (160℃).
Bake about 20 minutes.
Let cool (set) for 10 minutes before serving.
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