Granny's Italian Zucchini Pie Recipe -
Granny's Italian Zucchini Pie Recipe
  • READY IN 45 mins

Granny's Italian Zucchini Pie

Recipe by  

"Delicious appetizer for a holiday party or family gathering."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
  3. Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
  4. Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
  5. Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
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Reviews More Reviews

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.

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.


35 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!

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.

Jul 22, 2013

Turned out great! Used a 9 x 13 cake pan and baked for 20 mins and it was perfect. Used a zucchini and fresh basil from the garden :) Also used the dijon instead . Loved it!

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...

Aug 03, 2014

Oh my gosh this is good! Even the non-squash eating kids loved it. I forgot to buy mozzarella cheese and had to sub in Monterey jack. It was still fantastic! Thanks for a super yummy recipe, Kate B :)

Jul 26, 2014

This is a keeper! I used half zucchini and half yellow squash, and baked in a deep glass pie plate. Instead of basil and oregano, I used 1 tsp Italian seasonings (Penzey's Tuscan Sunset) and a little marjoram. I used whole grain mustard on the crust, enough to lightly coat the whole crust. Although some of the dough triangles were misshapen, I pinched all the seams together and it worked great. Don't make your crust extend too far above the dish, or else, like in the photo, the outermost edges will brown before the middle is set. A double recipe would be great for a potluck!


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 80 mg
  • 27%
  • 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.

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