For a richer flavor, try using a combination of cheeses, such as Gruyere or Monterey Jack, along with the cheddar. If you don't have honey mustard on hand, Dijon mustard or a touch of Worcestershire sauce can be used as a substitute. To prevent the crust from getting soggy, blind bake it for 10 minutes before adding the filling. Feel free to add other vegetables to the filling, such as bell peppers, mushrooms, or spinach. For a vegetarian option, use a vegetarian Parmesan cheese.
Cheesy Zucchini Pie
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS10
Celebrate the season's bounty with this luscious Cheesy Zucchini Pie. A flaky crescent roll crust cradles a savory filling of tender zucchini, sweet onions, and a medley of herbs, all bound together by a creamy, cheesy custard. It's a delightful dish perfect for brunch, lunch, or a light dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol123 mg
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Fiber1 g
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Protein19 g
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Saturated Fat13 g
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Sodium868 mg
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepUnroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside. (5 minutes)
03
StepIn a small bowl, mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil. Set aside. (2 minutes)
04
StepMelt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly. (15 minutes)
05
StepMeanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well. (3 minutes)
06
StepBrush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices. (3 minutes)
07
StepStir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese. (5 minutes)
08
StepBake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking. (40 minutes)
09
StepRemove from oven and allow to set completely before serving, 10 to 15 minutes. (15 minutes)
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Sandrine Hoeger
Jun 28, 2025I added some mushrooms to the filling and it turned out great!
Joesph Treutel
Jun 27, 2025This recipe is so easy and delicious! My family loves it!
Mekhi Lockman
Jun 23, 2025This is a perfect way to use up all the zucchini from my garden!
Emely Wolff
Jun 20, 2025The crust was a little soggy, so next time I will blind bake it first.
Aniya Glover
Jun 19, 2025I substituted Gruyere for the cheddar and it was amazing!