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Granny's Italian Zucchini Pie

Granny's Italian Zucchini Pie

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Kate B

Kate B

Delicious appetizer for a holiday party or family gathering.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

SweetDee
8

SweetDee

6/26/2012

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.

*Sherri*
6

*Sherri*

12/23/2012

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 also used half zucchini and yellow squash. I didn't have an 8 X 12 sized casserole but a 7 X 11 was perfect. A very quick and easy dish to make and tasted great. Our guest couldn't stop raving about it and they are pretty picky eaters. Baked up nice in 20 minutes and had a nice texture to it that held together very well when served.

gopwop
5

gopwop

7/21/2012

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. It ended up tasting a lot like cheesy garlic bread, just with zuchinnis mixed in. I added the photo since there wasn't one originally, so I don't know if that's what the original recipe is supposed to look like, but I followed it closely otherwise and it was great!

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