Italian Zucchini Pie

It’s that time of the year when those 1-2 zucchini plants you set out in your home garden are overflowing with vegetables. If you’re like me, you’ve fried squash and zucchini, stuffed some, made some zucchini bread (I’ll share that recipe later), shared some zucchini with friends and you’re looking for new things to try. This recipe was one of my grandmother’s side dishes. I’ve made it a time or two at work and everyone loves it. Even if you don’t have zucchini growing in your yard, run down to Publix and pick some up and give this a try! It’s also a great “brunch” dish because it’s a lot like a quiche.

  • 4 cups thinly sliced zucchini (unpeeled)
  • 1 cup coarse chopped onions
  • 1/2 cup unsalted butter
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 2 eggs well beaten
  • 8oz shredded Mozzarella cheese (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 8oz can Pillsbury Crescent Rolls
  • 2 tsp Dijon mustard


Heat oven to 375F. In a skillet, cook zucchini and onions in butter until tender. Stir in parsley and seasonings and remove from the heat. In a mixing bowl, blend the eggs, mayo, sour cream and cheese, then stir in the sauteed vegetables. Roll out the crescent rolls and line the bottom of a 12×8 baking dish (greased or sprayed with Pam) with the dough. Top dough with Dijon mustard, then pour in the zucchini mixture. Bake uncovered for 18-20 minutes or until center of the casserole has set (to make sure the eggs are cooked).


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