Easy Healthy Zucchini Crescent Pie Recipe

This Easy Healthy Zucchini Crescent Pie Recipe is for you, if you just love zucchini, or you are a gardener and know what it’s like to plant and have SO much zucchini that you don’t know what to do with it all. 

It’s SO simple to throw together, and the pie crust that I am including with this just brings this delicious summer Easy Healthy Zucchini Crescent Pie Recipe full circle.. no pun intended.

The original recipe calls for mozzarella cheese, however, we use cheddar cheese quite a lot in our recipe. You can also get away with using muenster cheese, as it does pair well with this recipe as well.

This recipe does not use crescent rolls despite its name. However, it does use that separate dough recipe I mentioned above, which will be included as a separate printable recipe here.

Equipment:

• Large skillet
• Large bowl
• 2 ungreased 10-inch glass pie plates.

Easy Healthy Zucchini Crescent Pie Recipe

Ingredients:

Preheat oven to 375ºF 

4 1/2 cup. Shredded Zucchini 

1/2 cup. onion diced

2 Tablespoons Butter to sauté the veggies in 

2 Tbs. Parsley flakes (you can use fresh parsley but, we have just stuck with dried.)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried oregano leaves

1/4 teaspoon garlic powder

1/4 teaspoon dried basil leaves

2 cups shredded cheese, mozzarella, cheddar, or muenster cheese

4 large eggs

3-4 teaspoons Dijon mustard or yellow mustard

Directions:

1. On medium-high heat, melt butter and saute your onions until tender. 
2. Next, add and saute zucchini.
3. Add all the spices and mix well. 
4. Shred cheese and set aside.
5. Crack and mix eggs in a separate large bowl.
6. Pour in the egg mixture, cheese, and then pour in your zucchini mixture. Combine well.
7. Prepare crust (printable recipe linked below) and add the mustard to the bottom of the pie crust and spread it around. 
8. In your crust-lined pie plate add the zucchini mixture, then prepare your second pie pan the same way you did the first, and then pour the other half of the mixture into it. 
9. You can add strips of foil to cover the edge of crust, to protect the crust from burning. However, I have not found that necessary for this particular pie. It will really just depend on how your oven bakes.
10. Bake for 25-30 minutes or until fully cooked. (If you are making a larger pie like we do, you will want to bake it for 35 to 40 minutes, or until fully cooked. 
11. We like to dip our pie in mustard but, some of the kids prefer ketchup. 

Print Recipe

Easy Healthy Zucchini Crescent Pie Recipe

Ingredients

• Preheat oven to 375ºF
• 4 1/2 cup. Shredded Zucchini
• 1/2 cup. onion diced
• 2 Tablespoons Butter to sauté the veggies in
• 2 Tbs. Parsley flakes you can use fresh parsley but, we have just stuck with dried.
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil leaves
• 2 cups shredded cheese mozzarella, cheddar, or muenster cheese
• 4 large eggs
• 3-4 teaspoons Dijon mustard or yellow mustard

Instructions

• On medium-high heat, melt butter and saute your onions until tender.
• Next, add and saute zucchini.
• Add all the spices and mix well.
• Shred cheese and set aside.
• Crack and mix eggs in a separate large bowl.
• Pour in the egg mixture, cheese, and then pour in your zucchini mixture. Combine well.
• Prepare crust (printable recipe linked below) and add the mustard to the bottom of the pie crust and spread it around.
• In your crust-lined pie plate add the zucchini mixture, then prepare your second pie pan the same way you did the first, and then pour the other half of the mixture into it.
• You can add strips of foil to cover the edge of crust, to protect the crust from burning. However, I have not found that necessary for this particular pie. It will really just depend on how your oven bakes.
• Bake for 25-30 minutes or until fully cooked. (If you are making a larger pie like we do, you will want to bake it for 35 to 40 minutes, or until fully cooked.
• We like to dip our pie in mustard but, some of the kids prefer ketchup.

Pie Crust Recipe

Ingredients:

2 1/4 cups. whole grain flour

1 stick of cold butter cut into small pieces 

1/4 cup. Sugar in the raw crystals

1 tsp. salt

1/2 cup. Iced water give or take a little.

1. Add your whole grain flour, sugar, and salt to a bowl and mix.
2. Add your butter and mix it in with your fingertips until fully combined.
3. Add 1 Tbs. at a time of the ice cold water, continue mixing your dough until it is a ready pie crust.
4. Roll it out between two pieces of parchment paper or on a floured surface. 
5. Press dough into a pie dish to your satisfaction, and then it is ready for your mixture!
6. This pie crust recipe makes two 10-inch pie crusts. 

Print Recipe

Pie Crust Recipe

Ingredients

• 2 1/4 cups. whole grain flour
• 1 stick of cold butter cut into small pieces
• 1/4 cup. Sugar in the raw crystals
• 1 tsp. salt
• 1/2 cup. Iced water give or take a little.

Instructions

• Add your whole grain flour, sugar, and salt to a bowl and mix.
• Add your butter and mix it in with your fingertips until fully combined.
• Add 1 Tbs. at a time of the ice cold water, continue mixing your dough until it is a ready pie crust.
• Roll it out between two pieces of parchment paper or on a floured surface.
• Press dough into a pie dish to your satisfaction, and then it is ready for your mixture!
• This pie crust recipe makes two 10-inch pie crusts.

That is it! If you enjoyed this recipe, you may also enjoy checking out the recipes below!

BEST EASY CHEESY CAULIFLOWER BAKE RECIPE

BEST EASY HAMBURGER DIP RECIPE

WHOLE GRAIN MAPLE PECAN MUFFINS

Only one life to offer,

Andrea