Mom's Zucchini Pie

Mom's Zucchini Pie

mrs. walter 0

"A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!"

Ingredients 45 m {{adjustedServings}} servings 351 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
  2. Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
  3. Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.
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Reviews 107

  1. 129 Ratings


I have been making this recipe for years. I spread yellow mustard on the crescent roll pie crust before adding the zucchini mixture and use garlic salt in place of salt. This recipe is always a winner and has been passed on and on. Enjoy!!!

Lisa B

This recipe was great, and makes fantastic leftovers for lunch! I modified it to make it less dense. Zucchini: 1T butter instead of 4T. Filling: 3 eggs, 1.5 C mozzarella, 1.25 C ricotta, 1 small tomato (diced). Bake: 9x13 pan with crescent crust for 30-35 minutes. Even my anti-zucchini family didn't protest!


This recipe was delicious! The only problem I had was that the center didn't seem to want to cook, so I had to cook it longer, and the crust became too well done. Maybe the zucchini was too watery? Any suggestions would be appreciated. Thanks!