Zucchini Crescent Pie | Walking on Sunshine Recipes (2024)

Published: Aug 10, 2021 · Modified: Oct 31, 2023 by Lois · As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links · 34 Comments

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Made with thinly sliced zucchini that's sauteed, this Zucchini Crescent Pie uses flaky crescent rolls instead of a traditional pie crust.

Let me show you how to make another crescent roll recipe that's the perfect side dish addition to add to dinner tonight. This would also make a great meal if you add a side salad.

Zucchini Crescent Pie | Walking on Sunshine Recipes (1)

Today I'm going to share with you a delicious easy recipe for zucchini crescent pie. Well, it's a zucchini pie with crescent rolls because it doesn't use a traditional pie crust dough recipe.

Pillsbury Zucchini Pie

This zucchini crescent pie recipe is another easy zucchini recipe that can be served for dinner or even brunch. You're going to love the taste of the sauteed zucchini with cheese.

Table of Contents

Pillsbury Zucchini Pie
Pillsbury Crescent Roll Recipes
🛒Helpful Kitchen Tools
📋Ingredients
Step-by-Step Instructions
Assemble the Pillsbury Zucchini Pie
Baking Instructions
Before You Begin!
🍶Storage Tips
🔁 Reheating Tips
🌟Try these recipes next...
📇Recipe Card
💬 Comments

Pillsbury Crescent Roll Recipes

Crescent rolls are a versatile ingredient that can elevate both savory and sweet recipes. These flaky, buttery rolls can be filled with an assortment of delicious ingredients.

If you're looking for sweet recipes, you'll love my Peach Dumplings or my Apple Dumplings. I love using the crescent rolls as a base to create a delicious Fruit Tart.

The light and airy texture of the crescent rolls pairs great with the sweet and tangly flavor of my Easy Cream Cheese Breakfast Danish that can be served for either breakfast or as a dessert!

More Information More Information More Information More Information

📌Cooking Tip: The secret to making this zucchini crescent pie so delicious is to slice the zucchini really thin.You can use a sharp knife or a mandolin slicer. Please be careful and use the guard that comes with all slicers.

📋Ingredients

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

Thinly sliced zucchini
Butter
Dried parsley
Garlic powder
Basil
Oregano
Eggs
Pillsbury crescent rolls or crescent sheet pastry
Shredded mozzarella cheese
Freshly grated Parmesan cheese
Brown Mustard
Salt and Pepper to taste

Step-by-Step Instructions

Step 1: Slice the zucchini into thin circles and then in half. You can use a sharp knife or even a mandolin slicer.
Step 2: Next, melt the butter in a large skillet and then add the thinly sliced zucchini. Cook for about 10 minutes or until the zucchini is softened.
Step 3: Season with salt and pepper. Feel free to add your favorite spices as well! Allow the mixture cool down a few minutes before adding the eggs. Do not add the egg and cheese mixture while the zucchini is cooking. You will have scrambled eggs.

Zucchini Crescent Pie | Walking on Sunshine Recipes (6)

Assemble the Pillsbury Zucchini Pie

Step 4: Open up the crescent rolls and spread them into the bottom of a9x13 casserole dish, pressing the seams together.
Step 5: Spread the mustard on top of the crescent rolls.
Step 6: Combine the eggs and mozzarella cheese together in a mixing bowl. Add to the slightly cooled zucchini mixture.
Step 7: Spread the entire mixture evenly on top of the crescent rolls and then sprinkle the Parmesan cheese on top.

Baking Instructions

Bake at 375° F for 30 minutes or until the mixture is set.
You may need to cover the pie with aluminum foil during the last ten minutes of cooking if you notice the pie is getting too brown.

Zucchini Crescent Pie | Walking on Sunshine Recipes (7)

Before You Begin!

If you make this recipe, pleaseleave a review and star rating. This helps my business thrive and continue providing FREE recipes.

Zucchini Crescent Pie | Walking on Sunshine Recipes (8)

🍶Storage Tips

Allow the zucchini pie to cool completely before storing it.
Wrap it tightly with aluminum foil or place it in an airtight container and sgtore in the refrigerator for up to 3 days.

🔁 Reheating Tips

When you're ready to enjoy the leftover zucchini pie, reheat in the microwave until the pie is heated through.
If you want to reheat in the oven, wrap the leftover slices with aluminum foil and reheat at 350°F until the pie is warmed through.

🌟Try these recipes next...

Zucchini Pizza Bites
Grilled Steak with Zucchini Spiral Noodles
Zucchini Ricotta Mozzarella Galatte

Pillsbury Pizza Dough Cheese Sticks
Air Fryer English Muffin Pizza
Air Fryer Potatoes and Carrots
English Muffin Garlic Bread

📇Recipe Card

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Zucchini Pie with Crescent Roll Crust

Yield: 16 slices

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Made with thinly sliced zucchini that's sauteed, this Zucchini Crescent Pie uses flaky crescent rolls instead of a traditional pie crust.

Ingredients

4 cups thinly sliced zucchini
4 tablespoon butter
1 tablespoon dried parsley
¼ tsp. garlic powder
¼ tsp. dried basil
¼ tsp. dried oregano
2 beaten eggs
8 oz. crescent roll package
2 cups shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
2 tsp. Brown Mustard
Salt and Pepper to taste

Instructions

In a frying pan, melt the butter and add the zucchini. Cook for about ten minutes or until the zucchini is softened.
Add the spices, salt and pepper.
Remove from heat and allow the zucchini to cool slightly.
Open up the crescent rolls and spread them into the bottom of a9X12 baking dish, pressing the seams together.
Spread the mustard on top of the crescent rolls.
Combine the eggs and mozzarella cheese together in a mixing bowl. Add to the slightly cooled zucchini mixture.
Spread the entire mixture evenly on top of the crescent rolls.
Sprinkle the Parmesan cheese on top.
Bake at 375 for 30 minutes or until the mixture is set. You may need to cover the pie with aluminum foil during the last ten minutes of cooking if you notice the pie is getting too brown.

Notes

Do not add the egg and cheese mixture while the zucchini is cooking. You will have scrambled eggs. Let the mixture cool down just a few minutes before adding the eggs and cheese.

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This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!

Reader Interactions

Comments

Carol Noeth says
March 18, 2024 at 5:59 pm
Can this be made the day before?
Reply
- Lois says
  See Also
  Ham Tortellini - Easy One-Pan Recipe!Cheese Souffle Recipe with Roasted Asparagus - Went Here 8 This Picnic pie | Vegetables recipes | Jamie magazine Easy Instant Pot Korean Beef Recipe
  March 19, 2024 at 12:15 pm
  It could, but it's best served fresh from the oven.
  Reply
Denise Rypma says
August 07, 2022 at 2:04 pm
Oh wow!!! This recipe came out in the late 70's or early 80's and I've been making it ever since. The lady that came up with this won $40, 000 in a Pillsbury cook-off. I still have the original recipe cut from Good Housekeeping Magazine, though I don't know why... you can barely read it and I definitely know it by heart! The original recipe uses regular yellow mustard and I've added onions to the zucchini, and drain it well...
Enjoy this recipe, everyone I've served it to loves it!!!
Reply
- Lois says
  August 07, 2022 at 8:36 pm
  Thank you! Yes, this is a very old recipe. A friend of mine gave it to me years ago and she said she's had it for years as well. Thanks for visiting.
  Reply
Sylvia C says
August 18, 2021 at 4:57 pm
question- so there is no need to bake the crescent rolls in bottom of pan first before placing all ingredients into pan?
Reply
- Lois says
  August 18, 2021 at 5:54 pm
  There is no need to pre-bake the crescent rolls. Thanks for visiting.
  Reply
Jacquelyn Sue Stager says
August 12, 2021 at 11:59 am
I'm thinking of making this in store bought pie crusts since that's what I have on hand. Would that work? Also what about yellow squash? Would that work too? Or a combination? Thanks for this easy recipe!
Reply
- Lois says
  August 16, 2021 at 11:47 am
  I believe the combination of yellow squash and zucchini would work great. I think you could use store-bought pie crusts, but I haven't tried. Let me know how it turns out!
  Reply
Pamela Fink says
June 25, 2019 at 4:30 pm
Instead of mozzarella would provolone,swiss cheese work out ok?
Reply
- Lois says
  June 26, 2019 at 1:21 pm
  Yes, you can certainly try a different cheese. Please come back and let me know how the recipe turns out for you.
  Reply
June says
August 08, 2018 at 11:54 am
This sounds really good and we always have too many zucchini so am always looking for new ways to use them. Would like to make it without the mustard as we don't use t do you think it would still be OK?
Reply
- Lois says
  August 08, 2018 at 10:40 pm
  You can leave the mustard out! It just adds a different layer of flavor. Let me know how the recipe turns out for you! Thank you for visiting.
  Reply
Sam - Raggedy Bits says
May 30, 2018 at 4:21 am
What a scrummy recipe! Will be adding this to our menu plan this week! And can't wait to use the zucchini straight from our garden,
Thank you so much for sharing your delicious recipe with us over at Waste Not Wednesday!
See Also
17 Vegan Quiche & Savory Pie Recipes – Vegan in the Freezer
Reply
- Lois says
  May 30, 2018 at 3:42 pm
  Thank you for featuring my recipe!
  Reply
Deborah says
May 29, 2018 at 6:07 pm
This looks so good!
Reply
- Lois says
  May 29, 2018 at 9:27 pm
  Thanks Deborah! We love zucchini recipes and this one is really tasty.
  Reply
bloxorz says
September 01, 2017 at 3:12 am
The knowledge you share really changes me in life, I sincerely thank you for the things you have done, sure your blog will help more people. Sincerely thanks
Reply
happy wheels says
August 26, 2017 at 7:58 am
This looks amazing, so simple but full of flavour. Love it!
Reply
madalin stunt cars says
June 14, 2017 at 10:28 am
This looks and sounds so delicious! I must try! Thanks for posting!
Reply
Susan F. says
September 04, 2015 at 9:22 pm
This looks superb. I shared the link to this post, and your post for Parmesan Crusted Zucchini in a roundup of Zucchini recipes on my blog today. Thanks for some wonderful inspiration of how to use the abundance of zucchini my garden is producing!
Reply
Sydney Andersen says
August 04, 2015 at 5:05 am
I have a ton of zucchini from my garden this summer and this pie would be a great way to use it all up! Thanks for linking up with us at Dream. Create. Inspire! I hope we will see you tomorrow night!
Reply
Bridget L says
August 02, 2015 at 9:12 am
What's not to love about this?! Using the crescent rolls as a base is perfect. What a great texture those rolls must give this dish. Thank you so much for sharing with us at the Inspire Me Mondays Link-Up! Bridget - The Recipe Wench
Reply
Susan F. says
July 27, 2015 at 2:36 pm
This sounds wonderful, and thanks for the suggestion to use less butter! It caught my eye at the Motivation Monday linkup, and I am pinning it to try soon!
Reply
Joann Woolley says
July 27, 2015 at 3:29 am
I love something simple and unique. I buy zucchini all the time so I need to give this a try. Pinning now.
Reply
Miz Helen says
August 19, 2013 at 7:19 pm
Hi Lois,
This is a fabulous Zucchini dish and I can't wait to taste it! Thank you so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Reply
Marsha Baker says
August 14, 2013 at 3:13 am
I am making this before the weekend is over. Looks luscious...and I LOVE anything/everything using crescent rolls. Thanks so much for sharing.
Reply
Devi McDonald says
August 09, 2013 at 12:18 am
Putting this one on the menu soon!!
Devi @ Diddles & Dumplings
http://www.diddlesanddumplings.com
Reply
Lillian (My Recipe Journey) says
August 05, 2013 at 1:38 pm
YUM! I found this on 'The Midnight Bakers' Meatless Monday post! I love all the ingredients and how thinly you sliced the zucchini...it looks so pretty with the thin green swirls! And I agree!You don't need that much butter! Great post!
Reply
ourlittlefamilyadventure says
August 05, 2013 at 1:27 pm
Lois, this looks terrific and it's a great way to use all those zucchini in the garden. Thanks for sharing it during our Iron Chef Brunch Cook Off.
Reply
Susanne B says
August 04, 2013 at 1:07 am
This looks delicious - I love zucchini and am always looking for new ideas.
Sue
Reply
Becca @ Amuse Your Bouche says
August 03, 2013 at 10:22 am
This looks amazing, so simple but full of flavour. Love it!
Reply
Cindy Eikenberg, Little Miss Celebration says
August 03, 2013 at 1:32 am
Lois, this sounds so delicious and it just made me so happy that you joined us and shared your wonderful recipe at Best of the Weekend! Pinning to our party board and I'm definitely sharing this on FB over the weekend! Hope your weekend is happy and fantastic!
Reply
Cerena says
July 30, 2013 at 2:15 am
Such a great idea! I just bought the most gigantic zucchini from the farmers market and was looking for a great recipe. I will try this!
Reply
Blackberry Lane says
July 29, 2013 at 8:38 pm
Hi Lois, Some how over the months, I lost track of your blog. Ran across it just now and have signed back on. This looks like a delicious recipe. Hope your day is going well. Mildred
Reply