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.
Ingredients
- 3 tablespoons margarine or butter or olive oil
- 4 cups thinly sliced zucchini
- sliced mushrooms, and/or asparagus, and/or spinach, shredded carrots, and/or other vegetables (optional)
- 1 cup chopped onion or thinly sliced leeks (more than a cup)
- sausage Sweet Italian, meat or plant-based, or ground turkey (optional)
- ¼ teaspoon garlic powder
- ½ cup chopped fresh parsley or 2 tablespoons dried
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- Italian seasoning could use in place of parsley, basil, and oregano (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 eggs beaten
- 8 ounces Mozzarella or Cheddar cheese shredded (2 cups, or more)
- 1 (8oz) can 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.
- Precook the sausage, if using.
- In a large skillet, melt the butter or oil over medium heat. Add the zucchini and onion (and other vegetables, if using), and sauté until the onion is golden, about 10 minutes. Add the sausage, if using. Remove from the heat.
- Stir in the parsley, salt, pepper, garlic powder, basil, and oregano. Combine the eggs and cheese, and stir into the zucchini mixture.
- Place the crescent roll dough into an ungreased 10-inch pie plate. Spray the pie plate with cooking spray, for easier cleanup. Press over the bottom and up the sides to form a crust. Spread the crust with the mustard.
- Pre-bake the crust in the 375℉ oven for 10 minutes.
- 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.
