Granny's Italian Zucchini Pie Recipe

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Jun 26, 2012

I have a very similiar recipe and its fabulous. I love to make it as often as I can. Only thing is that I use dijon mustard instead but its well worth trying with yellow mustard.

—SweetDee

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Jul 22, 2012

this was good. I followed recipe except baked it in an 8x8 Pyrex. took about 8 minutes longer. Maybe drain the zucchini after sauteing. It was a little watery.

—rachelcicero

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6 Ratings

Jul 21, 2012

This was excellent! We didn't have any crescent rolls, so we used canned biscuits instead. I also added more cheese than what it calls for just to use up the little I would have had left over. It ended up tasting a lot like cheesy garlic bread, just with zuchinnis mixed in. I added the photo since there wasn't one originally, so I don't know if that's what the original recipe is supposed to look like, but I followed it closely otherwise and it was great!

—gopwop

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Jul 23, 2012

I made this after I was asked to bring a dish to an pot luck. I used the basic recipe. Used honey mustard salad dressing instead of regular mustard. I added cream cheese along with the mozzarella cheese. I also threw in a left over sweet potato with the zucchini when sauteing. I also topped the entire pie with crispy bacon after it was out of the oven. Huge hit...but anything with crescent rolls, cheese and bacon is gonna be great. I used all of the required items but added stuff that I just had on hand. Delicious...

—Kathy B.

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Dec 23, 2012

I made this as a last minute dish for a dinner we were having. The only thing I didn't have in stock was mozzarella cheese, so I substituted Colby jack cheese and a small amount of Asiago cheese. I also used half zucchini and yellow squash. I didn't have an 8 X 12 sized casserole but a 7 X 11 was perfect. A very quick and easy dish to make and tasted great. Our guest couldn't stop raving about it and they are pretty picky eaters. Baked up nice in 20 minutes and had a nice texture to it that held together very well when served.

—*Sherri*

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Feb 05, 2013

This is such an easy, yummy recipe. It is served cool, so perfect to make ahead of time and put out as a nibbly appetizer or as a side at dinner. I used an 8 x 11 baking dish and it came out just right.

—jjc

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Nutrition

Calories
271 kcal
14%

Carbohydrates
16.2 g
5%

Cholesterol
86 mg
29%

Fat
17.7 g
27%

Fiber
1.2 g
5%

Protein
11.6 g
23%

Sodium
647 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Granny's Italian Zucchini Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 271
Calories from Fat: 160

% Daily Value *
Total Fat 17.7g 27 %
Saturated Fat 8.4g 42 %
Cholesterol 86mg 29 %
Sodium 647mg 26 %
** Potassium 233mg 7 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 1.2g 5 %
Protein 11.6g 23 %
Sugars 4.3g
Vitamin A 10 %
Vitamin C 19 %
Calcium 31 %
Iron 14 %
** Thiamin 6 %
** Niacin 18 %
** Vitamin B6 12 %
** Magnesium 8 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.