Name: Italian Zucchini Pie
Ingredients: 3 tablespoons margarine or butter; 4 cups thinly sliced zucchini; sliced mushrooms and/or other vegetables ((optional)); 1 cup chopped onion (or thinly sliced leeks (more than a cup)); sausage (Italian, meat or plant-based (optional)); ½ cup chopped fresh parsley or 2 tablespoons dried; ½ teaspoon salt; ½ teaspoon pepper; ¼ teaspoon garlic powder; ¼ teaspoon dried basil; ¼ teaspoon dried oregano; 2 eggs (beaten); 8 ounces Mozzarella or Cheddar cheese (shredded (2 cups, or more)); 1 can (8 ounces crescent dinner rolls); 2 teaspoons prepared mustard

Print Recipe

Italian Zucchini Pie

Need a recipe to use up zucchini? This easy Italian zucchini pie recipe comes together in a snap thanks to refrigerated crescent dough, shredded cheese, and spices.

Course: Appetizer, Main Course

Cuisine: Italian

Author: Yankee Magazine

Ingredients

3 tablespoons margarine or butter
4 cups thinly sliced zucchini
sliced mushrooms and/or other vegetables (optional)
1 cup chopped onion or thinly sliced leeks (more than a cup)
sausage Italian, meat or plant-based (optional)
½ cup chopped fresh parsley or 2 tablespoons dried
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 eggs beaten
8 ounces Mozzarella or Cheddar cheese shredded (2 cups, or more)
1 can 8 ounces crescent dinner rolls
2 teaspoons prepared mustard

Instructions

NOTE: Before you begin, it's best to place the zucchini slices in a colander over the sink or a large bowl. Shake a little salt over the zucchini, then toss a few times in the colander to coat. Allow the zucchini to drain for an hour before proceeding. This will remove excess moisture from the zucchini and give you a better result in the final dish.
Preheat the oven to 375°F. In a large skillet, melt the butter over medium heat. Add the zucchini and onion (and other vegetables, if using), then sausage, if using, and sauté until the onion is golden, about 10 minutes. Remove from the heat.
Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and mozzarella and stir into the zucchini mixture.
Place the crescent roll dough into an ungreased 10-inch pie plate. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard. Pour the vegetable mixture into the crust. Bake for 18 to 20 minutes or until the center is set. If the crust begins to brown before the center is set, cover with aluminum foil.
Let stand for 10 minutes before serving.

Notes

NOTE: This is a very flexible recipe. You can switch around various vegetables, include sausage (or not), make it vegetarian (or not). Every version we’ve tried has been delicious.