Zucchini Pie- Crescent rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 254.5
  • Total Fat: 9.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 648.5 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Zucchini Pie- Crescent rolls calories by ingredient
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Like quiche but not as rich Like quiche but not as rich
Number of Servings: 6


    Pillsbury Crescents ( original),sliced zucchini, onion, olive oil , parsley, basil, oregano, garlic powder, Eggbeaters, reduced fat shredded cheese, mustard


Cook & stir 4 c thinly sliced zucchini & 1 cup onion into 2 tablespoons ( sometimes a bit more is needed). Stir in chopped parsley ( or 2 T parsley flakes), 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp oregano, 1/4 tsp basil,1/4 tsp garlic powder. ( I actually usually add more of these spices for extra flavor, up to double). Combine eggbeaters (equivalent of 2 lg eggs) with 1/c shredded cheese. Stir into zucchini mixture.

Separate Pillsbury Cresent rolls into 8 triangles. Place in ungreased 10" pie pan; press to cover bottom and sides to form crust. Spread crust w/ 2 tsp of mustard. Pour veg mixture into crust. Bake in a preheated oven at 375 F for 16 -20 minutes, or until center is set. Cover crust during last 10 min. Let stand 10 min. before serving
This recipe freezes well.

Tip, for 12x8 baking dish separate dough into 2 long rectangles, press over bottom and 1" up sides.
( I used to make this all the time. It seems like the Pillsbury cresecent packages have 'shrunk" so you may want to go with a slighty smaller pan. )

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user NEWBEGIN4MONIKA.

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Member Ratings For This Recipe

  • Incredible!
    I made this today for lunch. I used Pillsbury Pie Crust instead of the crescent rolls. It's just less hazzle and it is what I had on hand. I also used fresh basil and parsley from garden. Instead of olive oil. I used 2 T. butter. Very Good. - 8/13/20

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