This Easy Zucchini Pie is a light and refreshing pie that is perfect to enjoy this summer as a delicious vegetable side dish, main meal, or party appetizer! The egg and cheese filling with softened zucchini rounds and onions is baked atop a flaky pastry base for the ultimate vegetable pie experience!
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🗝️ Recipe's key points
- Italian zucchini pie is made with simple ingredients with easy-to-follow steps that anyone can master in just 30 minutes.
- This vegetable pie recipe is a great way to use up any leftover zucchini picked from your garden or bought in bulk.
- Make easy recipe variations to this zucchini pie to suit your taste and dietary preferences. I've added a few below for you to try!
This egg and cheese-filled pie with softened zucchini and onions, baked atop a crescent roll pastry base is a truly mouth-watering option you can enjoy as a party appetizer, vegetarian side dish, or main meal!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Zucchini -- this versatile vegetable is the star ingredient of this pie, providing a fresh and nutritious base.
- Olive Oil -- rich in healthy fats, olive oil enhances the dish's flavor and provides a touch of richness, making it essntial for sautéing the onions and zucchini.
- Onions -- these aromatic vegetables add sweetness and depth to the pie, balancing the flavors and complementing the other ingredients beautifully.
- Dried Parsley Flakes -- with their mild, eathy taste, dried parsely flakes bring a hint of freshness and color to the dish, making it more visually appealing.
- Kosher Salt -- is essential for enhancing the flavors of the ingredients and helps to elevate the overall taste of the savory pie.
- Black Pepper -- this classic seasoning adds warmth and subtle heat, contributing to the depth of flavor in the pie.
- Garlic Powder -- a convenient alternative to fresh garlic imparting a robust and savory flavor, enriching the overall taste profile.
- Dried Basil Leaves -- a hallmark of Italian cooking, dried basil leaves add a sweet and aromatic note, elevating the dish's flavor.
- Dried Oregano Leaves -- known for their pungent and warm flavors, thiese dried leavescomplement the Italian herbs, creating a well-rounded taste.
- Eggs -- act as a binding agent in the filling, adding richness and helping to create a creamy texture in the pie.
- Full-Fat Mozzarella Cheese -- this melty cheese adds creaminess and a deliciously gooey texture to each bite, making the pie irresistibly indulgent.
- Crescent Dinner Rolls -- convenient and flaky, these rolls form the crust of the pie, ensuring a light and airy base that's easy to prepare.
- Prepared Mustard -- while not a traditional ingredient in Italian savory pies, prepared mustard adda a unique tang that enhances the overall flavor and balances the richness of the cheese.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Heat olive oil in a 12-inch skillet over medium-high heat.
- Add the zucchini and onions. Cook and stir for 6-8 minutes or until the veggies are tender.
- Add the parsley flakes, salt, pepper, garlic powder, basil and oregano.
- Stir until the seasoning is mixed throughout the softened veggies, and then set aside.
- Combine the eggs and cheese in a large bowl and mix well.
- Stir in the cooked vegetables.
- Separate the dough into 8 triangles.
- Place the pieces of dough into an ungreased 10-inch pie pan or 11-inch quiche pan. Press over the bottom and up the sides to form a crust. It’s important to firmly press the perforations to seal.
- Spread the mustard over the crust.
- Pour the egg and vegetable mixture evenly into the crust-lined pan.
- Bake the pie at 375℉ for 18 to 22 minutes or until a knife inserted near the center comes out clean.
- Allow the baked pie to stand for 10 minutes before slicing to serve.
🥫 Storage
Store leftover Italian zucchini pie in the pie dish, covered tightly with plastic wrap, or in a separate airtight container in the fridge for 3-4 days. Reheat the pie in the oven or in the microwave for single servings.
You can also freeze this zucchini pie for up to 3 months. Once completely cool, wrap the pie with plastic wrap and again with foil. Thaw and reheat when ready to enjoy.
📚 Variations
- Soften the onions and zucchini in melted butter in the skillet for a richer flavor.
- Use gluten-free refrigerated crescent rolls instead of regular crescent rolls for dietary purposes.
- Feel free to experiment with other types of cheese, such as Parmesan, white cheddar, Swiss cheese, or gouda.
- Add an extra dose of nutrition by pairing the zucchini with another vegetable, such as leeks.
- I've assembled this pie in a 10-inch pie pan. You could also use an 11-inch quiche pan. To make this pie in a 12 x 8-inch (2-quart) baking dish, unroll the dough into 2 long rectangles. Press the dough over the bottom and one inch up the sides of the pan as you would with the other pie pan options.
👩🏻🍳 Tips
- Par-bake the pie crust if you are concerned about a soggy or undercooked pie crust bottom.
- Cover the edge of the crust with strips of foil for the last 10 minutes of baking to help prevent excessive browning. This isn't absolutely necessary, but is a great trick if you notice the pie crust browning too fast.
- Always preheat the oven while preparing the recipe to ensure an even distribution of heat and cook.
- Allow the freshly baked zucchini pie to stand for 10 minutes before slicing and serving. This helps the pie to set so that it doesn't fall apart when cut into individual servings.
- Use a mandoline slicer for even and thin zucchini rounds.
🤔 FAQs
A soggy zucchini pie may be an indication that the watery zucchini was cooked too far and has released excess moisture into the pie, turning it soggy.
No. Zucchini skin is soft, edible, and doesn't have much taste. The skin also adds a lovely texture to the pie as well.
For crisp zucchini, be careful that you don't overcook it to the point of it becoming mushy in texture.
A pie may consist of a pastry base, but usually always includes a pastry topping. A quiche almost always includes a pastry base with an egg and cheese mixture as well as other ingredients as a filling.
📗 Related Recipes
- Italian Easter Meat Pie - Enjoy a meaty holiday pie, loaded with meaty cheese and egg filling with flaky crust bottom and top! A truly comforting pie for Easter or any time of the year.
- Easy Baked Spaghetti Pie - Baked spaghetti pie is incredibly easy to make, is super flavorful, and is perfect as a weeknight family meal.
- Easy Fisherman's Pie - This Fisherman's pie is a complete meal, including healthy fish, tender veggies in a cheese and mustard sauce, a creamy mashed potato topping, and a melted cheese crust!
🍽 What to serve with (name of recipe)
This Italian zucchini pie goes well with a fresh green salad, garlic bread, or a side of roasted or grilled veggies.
Juicy steak, pork chops, or chicken are also welcome additions for a delicious main meal.
Serve this Italian zucchini pie as a tasty party appetizer by slicing it into small wedges or squares.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Sharp knife - may also use a mandolin to slice the zucchini
- Cutting board
- Large skillet
- 10-inch pie pan -- you can also use this pan as a tart pan.
- Measuring spoons
- Dry measuring cups
📞 Chiacchierata (chat)
And there you have it, my friend -- your very own Easy Italian Zucchini Crescent Pie, fresh out of il forno (the oven) and ready to delight your taste buds! It's amazing how a simple vegetable like zucchini can transform into such a savory and comforting dish, isn't it?
Everyone loves a good pie, and this one is no exception! With it's flaky crusty and cheesy, herb-infused filling, it's hard to resist. Whether you're hosting a cena in famiglia (family dinner) or just looking for a tasty way to incorporate more veggies into your meals, this zucchini pie is bound to be a hit.
We know that you and your loved ones will enjoy every delicious bite, and it's a fantastic way to sneak in those nutritious veggies without anyone even noticing. So, gather around the table, slice up that pie, and dig in together. Buon appetito! Happy cooking, and don't forget to share your experiences with us -- we can wait to hear how much your family loves this delightful dish!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Easy Zucchini Pie
Equipment Needed
Ingredients
- 2 Tablespoons olive oil
- 4 cups thinly sliced zucchini the zucchini should be on the small size
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil leaves
- ¼ teaspoon dried oregano leaves
- 2 eggs well beaten
- 8 oz. full-fat mozzarella cheese 2 cups shredded
- 8 oz. Pillsbury Refrigerated Crescent Dinner Rolls 1 can
- 2 teaspoons prepared mustard
Instructions
- Preheat oven to 375℉. Heat the olive oil in a 12-inch skillet over medium-high heat. Add zucchini and onions; cook and stir for 6 to 8 minutes or until tender. Stir in parsley flakes, salt, pepper garlic powder, basil and oregano.
- In a large bowl, combine eggs and cheese; mix well. Stir in cooked vegetable mixture.
- Separate the dough into 8 triangles. Place in an ungreased 10-inch pie pan or 11-inch quiche pan; press over the bottom and up the sides to form a crust. Firmly press the perforations to seal. Spread the crust with mustard. Pour the egg mixture evenly into the crust-lined pan.
- Bake at 375℉ for 18 to 22 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of the crust with strips of foil during the last 10 minutes of baking to prevent excessive browning.
- Let stand 10 minutes before serving.
Notes
Nutrition
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