READY IN 45 mins

Mom's Zucchini Pie

Read Reviews (98)

"A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!" — mrs. walter

Directions

Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 09, 2005

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!!!

—TERDON5

See full review »

Most Helpful Critical Review

May 03, 2006

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.

—Elizabeth

See full review »

116 Ratings

See other versions of this recipe!

Aug 16, 2005

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!

—Islandgirl

See full review »

Jul 11, 2007

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!

—Lisa B

See full review »

Mar 04, 2008

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.

—AuntieD.

See full review »

Aug 04, 2009

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.

—KIMBERS867

See full review »

Jul 20, 2008

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.

—TERRI13

See full review »

Mar 23, 2008

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!

—nina518200

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Granny's Italian Zucchini Pie

Mom's Zucchini Pancakes

Layered Zucchini Pie

Zucchini Tomato Pie

Zucchini Pie II

Sweet Zucchini Pie

Baked Zucchini

Zucchini Pie

Zucchini Pie

Stuffed Zucchini I

Nutrition

Calories
351 kcal
18%

Carbohydrates
19.7 g
6%

Cholesterol
95 mg
32%

Fat
23.3 g
36%

Fiber
1.2 g
5%

Protein
15.2 g
30%

Sodium
842 mg
34%

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

Nutritional Information

Mom's Zucchini Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 351
Calories from Fat: 210

% Daily Value *
Total Fat 23.3g 36 %
Saturated Fat 7.7g 38 %
Cholesterol 95mg 32 %
Sodium 842mg 34 %
** Potassium 305mg 9 %
Total Carbohydrates 19.7g 6 %
Dietary Fiber 1.2g 5 %
Protein 15.2g 30 %
Sugars 5.1g
Vitamin A 16 %
Vitamin C 25 %
Calcium 41 %
Iron 22 %
** Thiamin 8 %
** Niacin 24 %
** Vitamin B6 15 %
** Magnesium 10 %
** Folate 21 %

* 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.