Mom's Zucchini Pie
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
I have been making this recipe for years. I spread yellow mustard on the crescent roll pie crust before adding the zucchini mixture and use garlic salt in place of salt. This recipe is always a winner and has been passed on and on. Enjoy!!!
This recipe was great, and makes fantastic leftovers for lunch! I modified it to make it less dense. Zucchini: 1T butter instead of 4T. Filling: 3 eggs, 1.5 C mozzarella, 1.25 C ricotta, 1 small tomato (diced). Bake: 9x13 pan with crescent crust for 30-35 minutes. Even my anti-zucchini family didn't protest!
This recipe was delicious! The only problem I had was that the center didn't seem to want to cook, so I had to cook it longer, and the crust became too well done. Maybe the zucchini was too watery? Any suggestions would be appreciated. Thanks!
Always excited to find another zucchini recipe for those summer days when the garden is overflowing! This one is very good and have made it several times. A suggestion for the reviewer that said it wasn't getting done in the middle: When cooking the zucchini and onion, be sure allow the liquid to evaporate almost completely! Have had this problem with another zucchini recipe, but this does the trick. Thanks, Mrs. Walter, for the recipe.
I just made this today to reheat for dinner. I my 8 year old daughter scarfed it down. I asked her how many thumbs up and she said 8,000. I read all the reviews and took some advice. I added some minced garlic to the zucchini were cooking. I also added some parm cheese to the egg and cheese mixture. I also followed someone else's advice and let the veggies cool a little before I mixed it with the egg and cheese. This is a keeper, which is great because we have so many Zucchini. I just made this again last night. This time I added fresh tomatoes to half to try it out. Hubby loved it.
This was a very good pie. However I did not add the eggs right of way let the mixture cool before you add eggs or the eggs will cook. I also added fresh Parmesan cheese for extra flavor. You will see when you pull the pie out of the oven that there is a puddle of moisture in the middle. Put a paper towel on it to soak it up. I will make this again. Very easy recipe!! I posted a photo check it out.
Super easy and delicious! I add some garlic and often use other vegetables instead of zuchini - brocolli, mushrooms and/or asparagus. Brought this to an Easter brunch and it was a big hit! Thanks for the recipe!
I'm sorry, this just tasted a bit boring for my husband and my tastes. I made it just as specified, and added a brush of the suggested mustard, but it just tasted like melted cheese and zucchini, nothing more.
I notice the directions call for a square baking pan - it actually should be a 9-inch pie pan. Not sure how that got mixed up!
This recipe was awsome! My entire family absolutely loved it and since I only have one chance I week to cook, it really helped me wow them. Thanks a bunch for posting! =D
Outstanding! Just sent off two big slices with dd & her bf. Did throw in an little left over tomato diced,green pepper and sprinkled parm across the top. Looking forward to offering it to my friends this weekend.Did drain veggie part on papertowel prior to combining all. Love the helpful hints from others- makes me look smarter than I actually am!!
i love the recipe, but its even better with green peppers in it .
Im not a huge zucchini fan and was looking for a better for you alternative to breading and frying it which is the only way anyone in my house will - maybe - eat it. This was suprisingly Fantastic! Everyone loved it and its the only time my family has requested and asked for seconds of anything zucchini!
I used 1 tablespoon butter and triple the onion. I also added some basil and garlic. But the most important ingredient I added is 2 teaspoons of yellow mustard. Spread the yellow mustard over the crescent rolls after they are pressed into the pan. This really brings this recipe up a notch in flavor.
This was better than I expected and everyone went back for 2nd's. I only used 2 Tbsp of butter and substituted egg beaters. I think I'll try it without the crescent roll next time and see which way I like the best.
I've made this many times. I add 1/4 tsp. each of garlic powder and basil. Leftovers are also good the next day. A good way to use up the extra zucchini.
I followed the recipe exactly. Wonderful dish. A family favorite. Even my picky, veggie hating teenager like this one.
Amazing...just added 2 cloves of garlic.
This is a great basic recipe as is! I used fresh garden spices, because I had them, and garlic because I love it! I also used olive oil for part of the butter and added some mushrooms. But if you fixed this without changing anything..it would still be great! And the leftovers are yummy for breakfast!
When asked "should i make this again?" and the husband and kids vote "Yes, it's super yummy", the recipe receives 5 stars. The flavor was savory and not bland at all. Added the Dijon mustard, Parmesan, and used kosher salt. Only downside was I used the dough I had on hand which was Grands biscuits. This made the crust too doughy. Also, only used as much oil to needed to saute onion and zucchini. Make sure to drain veges before adding to egg mixture.
This was sooo good. My picky 12 year old, who won't eat zucchini, loved it. Maybe because it's called pie! Was easy to make too.
Amazing! I made some substitutions because of what I had on hand. I made the dough for my pie crust with the Butter Crescent recipe on this site.I used a mix of zucchini and yellow squash. I didn't have parsley or oregano but I had fresh basil(a handful)and I didn't have the mozzarella so I did a cup of cheddar, a cup of white Mexican cheese, and about 1/4 cup Parmesan. I will definitely be making this again!
Very easy to make and absolutely delicious. I don't even like zucchini pie recipes, but this turned out wonderful. I just beat the eggs longer than suggested and it was not running at all. I will make this again!
Fantastic. I used 2 yellow and 2 green zucchini and just a little diced purple onion and sauted until all the moisture was gone. It turned out so dense (not runny at all), cut and looked beautiful when plated. Thanks.
This is so quick and GOOD! I added mushrooms and italian seasoning to the suate of zucchini prior to baking. Definetly a "keeper":)
Oh, my! This is by far the best vegetable dish I have ever had. After reading the reviews, I added 2 tsp. minced garlic and an extra egg, and allowed my sauteed vegetables to dry a bit. This turned out beautifully, and was a big hit with my darling husband too. Thank you Mrs. Walter!
I think this could be delicious, but was was too soggy. I am going to try and cook the "crust" slightly and maybe draining veggies some before adding filling. Will make again and cross fingers :)
Awesome awesome awesome. I like to use more eggs in a 9x13 for a more quiche-like casserole, but the base ingredients are right on. Everyone LOVES and requests this meal from me. One of my staples...
I add 2 TBl. of prepared mustard to this recipe. It adds a really distinct flavor to the pie. It is wonderful served with Italian sausage with strips of green, red, and yellow pepper, with a side of garlic bread. YUM!
I absolutely LOVE this recipe! I have made it so often in the past few months that I have committed it to memory. I add some wine to the zucchini as it was sauteeing, and some fresh garlic (I am teased that I would add fresh garlic to a dessert) and then I used the Mozzerella / Provolone mixture of cheeses. SO GOOD!!
This was very good, love the crescent rolls as crust. I baked the crust by itself first I wanted to make sure it got crispy in the middle. Also very easy.
Too-Lish. A bit labor intensive, but not hard. I had no problem with the center being wet. I used an 8 inch cake pan, added parm cheese, but all else the same as original recipe. Did have to cut and piece the flattened crescent roll dough to fit pan. No Problem though. See Pictures. Will make this again, and again.
I used reduced fat crescent dough and cheese and also substituted egg beaters. It still came out delish and I make this several times in the summer when we have plenty of zucchini
Delicious! A keeper, flavors were perfect together - thank you!
This was quite delicious! I didn't follow any of the suggestions regarding sogginess...just followed the recipe as written, and my crust turned out absolutely PERFECT - crispy and brown all the way through. The only thing I changed was I used 1 cup of mozzarella and 1 cups of swiss (only because I ran out of mozzarella). Will definitely make, again! :-)
deliciousio! a few changes I added is a tbs. of butter, instead of 1/4 cup butter and no parsley. simple and less calories.
Easy to make, but just a starting point for us. I did use less margarine & used 2 cloves garlic as others suggested. Next time I'll try adding some hot or smoked sausage. I've used both crescent rolls & a pie crust & don't feel it makes a difference, so use whatever you have on hand. I do like it that there is no evaporated or regular milk used because it sets up nicely. Using a cheddar jack cheese adds more flavor than mozzarella.
So easy to make and delicious! I only wish the crescent rolls came in 10oz packages so it worked better with my larger pie pan.
This was an easy, delightful recipe. It worked up just as pictured and delicious. I was extremely surprised. Thanks.
good side dish
First time trying this recipe. It was so good. I'll be making more of it in the future. I didn't have any mozzarella cheese so I subed chedder. Next time I'll try the mozzarella. Its a 5 star in my book.
I seem to have a problem w/ the baking...egg doesn't seem to cook in relation to the crust. Have drained the zucchini before adding egg, still have the same peoblem. Love the taste after it has been rebaked, just wish I could could get it together!
I loved this pie!! I took others advice and I added an extra egg and I pre-baked my crust. Other than that I stuck to the recipe and it was so good. I will definitely make this again.
This was really good - I added the mustard on the bottom as someone had suggested as well as minced garlic. My 2 year old even ate it!!! I did have the issue of the center staying runny, but it was still great!
Even my "carnivorous" boyfriend AND my 9yr old LOVED this. It was VERY good. My boyfriend is fighting me on this vegetarian thing...but he said he wants this at least once a week! DELICIOUS!
just like grandma used to make wonderful
excellent! crescents rolls are a little challenging , but went over well with everyone
This recipe was easy to make and really tasty. I added some tomatoes and used some tomato, garlic and basil seasoning I have instead of the parsley. Next time, I’m going to add another egg to make it a bit more firm. Letting the veggies drain before putting them in the crust was a great idea.
Great recipe. I used fresh squash from the garden in place of the zucchinie. I added some bell pepper and cooked the squash until all the moisture was gone as others suggested. I also covered the crust with foil when baking. It turned out perfect. My family loved it and it was a good recipe for using up some of the squash from the garden. Thanks for the great recipe mrs. walter.
I spread mustard on the crust before adding the filling. It makes great lunches for work and my husband loves this dish.
followed directions exactly and all I can say is YUM. Even better the next day warmed in the toaster oven.
First-my dad ate half of the Zucchini pie this morning for breakfast! Second- its a perfect blend of cheese, vegetables,and crunch from the crescent rolls! Third- ITS DELICIOUS!!
Delicious. I had no dill or parsley, so I just used oregano and thyme for the seasonings. I added garlic and celery to my sauteed onions which I sauteed in chicken broth and omitted the margarine. I don't like store bought crescent rolls at all because they are ridden with partially hydrogenated oils, so I bought a pie crust from a natural market and used that instead. I spread coarse ground mustard on the bottom of the pie shell, and topped with parmesan. Oh holy yumminess!! I'm going to get seconds right now.
When we had a bumper crop of zucchini, it was All Recipies to the rescue, and this has been one of our absolute favorites. Think it will probably even do well this winter made with the frozen excess zucchini.
Delicious! Wonderful blend of flavors. I used reduced fat crescent rolls and eggbeaters to make it a little healthier. I used cooking spray to cook the veggies and left the margarine out completely. I also added mushrooms and basil. YUM!
I'm always looking for new zucchini recipes, so I decided to try this one since I had all the ingredients on hand. It turned out excellent! My husband and mother-in-law loved it. The only change I made was that I used a blend of cheeses...asiago, provolone, and mozzarella.
I was a little worried making this, it was my frist time, I read all the comments. So with that in mind I made some changes. Not many. I used the dijon mustard. I also added garlic cloves. Used fresh dill. When I removed the veggies from the skillet, I placed them on a paper towel while they cooled just a little bite, I cannot stop telling my husband how yummy this was and he agrees. I just emailed some of my friends this recipe. Thanks so much.
More like 3.5 stars than 3 stars. Its good, not spectaclar. Could use some meat to make it more filling
We reallyenjoyed this! I added an extra egg like some others had recommended and it was delicious. Quick and easy!
YUM!! love this! i suggest this recipe to anyone who is perplexed about what to do with all the zucchini from their gardens at the end of the summer.
The pie would not set for me. I had to double the cooking time in order for it to cook in the middle. Once it was set it tasted alright. I think there has to be an easier recipe out there.
I also have been making this for no less than 20 years! this was the only way my kids would eat zucchini, besides bread. Mine calls for 2 tsp Dijon mustard spread on bottom and 1/4 tsp. garlic powder. To the person who tried garlic salt- mostly salt very little garlic. This is a Great recipe!!
This was great! It's the first recipe I've made since signing up. Wow! I'm coming back for more. Thanks so much.
I used all the previous suggestions--added another egg, prebaked the shell, drained the zuccini after sauteing. I even dabbed the top with paper towels a few times during cooking to get rid of the moisture. In spite of all this, it was still soggy. Won't make this again.
My family lived on this pie when we had a surplus of zucchini. It was printed in the Toronto Star (Canada) after winning first place at the Canadian National Exibition about 3 decades ago :) It's a terrific recipe and yes, you do spread some yellow mustard over the crust before you add the filling. ;)
We loved this recipe for Zucchini and it turned out excellent. The only change I made was to add fresh dill in place of parsley. It was easy to make and looks like it took a long time. It will be one of our favorite recipes during zucchini season!
It looks delishes but the center is way too watery even though i drained as much moisture out of the veggies that i could. Ive had it baking for 40 minutes with a pie crust cover on the crust so it wont burn. Please tell me what i can do to cook the egg.
Yum! I loved this and will definitely make it again in the future. Some people complained of it being tasteless. I made the following changes and it was full of flavor. First off, I used 3 eggs instead of 2, because it just seemed like there was too much zucchini for only 2 eggs. I also added approx. 1/2 tsp of ground mustard, 1/4 tsp nutmeg and a small pinch of cayenne pepper to the egg mixture, and added about 1 tsp of minced garlic to the pan while sauteing the zucchini and onion. The small amount of cayenne I used does not make it spicy in the slightest. I used "casserole" cheese in place of mozzerella. It's a mixture of mozzerella, monteray jack, and cheddar. Because the extra egg I added made it more dense, I had to bake it longer to get the middle to set. Doing this caused the crescent roll dough that was sticking out above the eggs to burn slightly, but I just cut it off with a knife before serving. I will have to fiddle with the temp/baking time in the future. This was just as good reheated for breakfast as well!
I've been making this for years and switched from the pie pan to a 9" square pan, It's easier to fit the crescent dough in.
This was very delicious and I would definitely make it again. Just two things....tasted a bit salty for some reason so next time I would cut out the salt. Also, I had to put aluminum foil on the crust halfway through baking as the crust started to look as if it was ready to be over browned. Other than that, it's a keeper!
This was absolutely DELICIOUS!!!! My daughter, who actually follows recipes, made this and it was truly wonderful! Great way to eat zucchini!
I made this to use up garden zucchini. Both my mom(who is an excellent cook) and my husband loved it. It was a nice change of pace from the usual zucchini recipes and made great lunch leftovers. Next time, I think I will add diced red pepper. Thanks for the great recipe.
simple, easy and delicious. NO changes were necessary.
My family loved it, super easy to make, we added extra veggies to ours including a yellow squash and and extra egg. We will have this one again.
This tasted great--even the zucchini-hater said it was good. But there was a ton of liquid in the bottom of the pie plate, even though I baked it for a couple extra minutes and let it sit for almost 15 before cutting it. I only used two tablespoons of butter, but maybe I'll drain it next time. I also added about a teaspoon of minced garlic and 1/2 cup of diced ham, and used 1 cup mozzarella and 1 cup combination of swiss, cheddar, and Monterey jack (assorted open bags). Might have to try the leftovers for breakfast tomorrow!
Didn’t care for the crescent roll crust. Will try refrigerated pie crust next time. Otherwise good.
I liked this recipe a lot except for the crescent roll crust, but I suppose that's more of a personal preference issue, so I don't really feel it's fair to dock it any stars for that, lol. My husband liked this a lot, too, so I will definitely be making this again with a basic pie crust for the bottom. I loved the zucchini and I really enjoyed how easy and quick this was to make. Thanks for the recipe!
I found this recipe because I had some zucchini I had to use up. I served it to friends with rave reviews. It isn't too eggy and those who don't like pie crusts loved this crescent roll crust. It was especially nice because I baked it in a stoneware pie plate. The cheese and seasonings gave it an Italian taste. Yum!
Ok I hate reviewing a recipe based on what I did different but I wanted to share. Looking at the ingredients, I couldn't help but think pizza. I love pizza so I took the recipe and changed it slightly to make a heather, filling "pizza." I added turkey pepperoni and pizza seasoning to the filling (as opposed to the other spices) and brushed the crust with pizza sauce instead of mustard, as many reviewers suggested.
Excellent! I used Colby/Cheddar shredded blend and about 1/4 cup Parmesan. It was delicious. We really enjoyed it. Using the crescent roll dough made a very good crust. We'll definitely have it again and again -- Thanks, Mrs. Walter!
One of our favorite recipes. Added mushrooms and very yummy!!
One of my favorites hot or cold! Yum
Had to change this up and use Cheddar Cheese instead of the Mozzarella, but with this change, the family LOVES it!
This was a big hit at thanksgiving! I also used some yellow squash and skipped the parsley and oregano. One whole stick of butter and DILL AND GARLIC POWDER with the zucchini!It makes all the difference!
Wow - this pie is really greater than the sum of its parts. Very easy, and hubby and both kids ate it with enthusiasm. This recipe is definitely a "keeper!"
It would make a nice lunch too!!
used some of the other suggestions. used a 9x13 pan - spread yellow mustard on the crescent rolls. Used 2 medium to large zucchinis, about 11/2 cups ricatta, 3 small eggs, about 11/2 cups cheddar cheese, added about 1/2 pound bacon and a fresh garden tomato. To die for!! baked for 30 minutes
This was very good! I did brush mustard on like the others. I do think it could use a little garlic. other than that it was delicious.
Mushy center. Ok flavor
I tried this recipe when a ton of zucchini came out of the garden at one time. We really enjoyed it and I sent the recipe to a friend I give zucchini to. I made it as written.
I had trouble getting it to cook in the middle, as others mentioned. I took it to a gathering my sister’s house and we put it back in the oven at 250 degrees until lunch was ready, about an hour, and it was perfect. Everyone loved it.
Instead of the pre-made crescent roll, I made it with a 9 inch pre-made frozen pie crust. Substituted olive oil for margarine and added mushrooms to the ingredients. Fantastic.
Great recipe. It's the same as my grandma's, except she used to sometimes make it with roll-out biscuits as the crust, used colby-jack cheese instead, and also 1/4 teaspoon of basil. One key thing is to brush the crust with dijon mustard before putting in the filling. That really makes it!
Yum. Yum. I too have made this for years. Always a hit. I spread prepared mustard after putting the rolls in the pie pan.
Wow! Followed recipe exactly. Made this for breakfast! What a great way to use up zucchinis! So savoury and filling. An awesome way to start our day, with leftovers for later!
I added mushrooms and topped with sliced tomatoes. Liked it
Thank you for posting this! My mom used to make this, and I had been looking all over for this recipe. It is the exact one she used. I love this recipe. So easy and sooo good!
Fantastic with two changes. We made in a store bought pie crust and added Italian herbs to make more tasty. Results were excellent and we will certainly make it again.
I have been making this for years.... It is THE BEST! I always used muenster cheese instead of the mozzarella. Basil instead of parsley and I spread 2 t of prepared mustard on the crescent roll just before you add the vegetable mixture.