Crescent Zucchini Pie

Crescent Zucchini Pie

Serving Size: 5

Nutritional Information: Cal 450; Fat Cal 270; Total Fat 30g; Saturated Fat 14g; Trans Fat 2.5g; Cholesterol 220mg; Sodium 850mg; Total Carbs 26g; Dietary Fiber 2g; Sugars 7g; Protein 20g. This recipe provides DRV: 15% vitamin A; 25% vitamin C; 30% calcium; 15% iron.

Qty Ingredient
cooking spray
1 cupsMozzarella cheese
2 teaspoonsDijon mustard
1 tablespoonsItalian seasoning
4 eggs
4 ouncesmushrooms, sliced
1 cupsonion, chopped
3 cupszucchini, thinly sliced
2 tablespoonsbutter or olive oil
8 ouncesrefrigerated crescent rolls
1 cupsColby-Monterey Jack cheese
Photo coming soon!


  1. Coat a 9-inch deep-dish pie plate with cooking spray. Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
  2. In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
  3. In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix. Add vegetables to egg mixture, mixing thoroughly.
  4. Pour over crust and bake in preheated 375ºF until a knife inserted near the center comes out clean, about 20-25 minutes.