Granny's Italian Zucchini Pie

Granny's Italian Zucchini Pie

Kate B

"Delicious appetizer for a holiday party or family gathering."
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45 m servings 271 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 34
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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.

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. I...

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 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 mozzar...

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!

I have a similar recipe with no spices in it. It was very bland. This recipe is the best! I doubled the recipe and put it in a 9x13 in baking dish. It was awesome!

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 l...

This is a recipe I go to again and again. It's fabulous! I make it with crust or without, and have used egg beaters and reduced fat cheese. It's always good! Dont leave out the mustard! It sound...

This is a wonderful recipe. We had it for lunch and everyone loved it!

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