Tuesday, August 24, 2010

Zucchini Crecent Pie

I don't even like zucchini... well, usually. We didn't plant any zucchini this year, however a neighbor and a couple friends had bumper crops, leaving Mom and I to stare at the huge pile of zucchinis on our kitchen counter wondering what to do with them all. Mom is on a gluten free diet, so zucchini bread (however yummy it may be) was out of the question. Then I found this recipe from taste of home. I wasn't looking forward to trying it, because, as I've already stated, I'm not a huge fan of zucchini, but it tasted wonderful! We used a gluten free pie crust recipe instead of the crescent roll dough, and used bacon instead of ham. The tomatoes on top added the perfect mix of flavors! If you are tired of zucchini bread, try Zucchini Crescent Pie! (and no, I didn't take the picture, its from Taste of Home!)


  • 1 package (8 ounces) refrigerated crescent rolls
  • 2 medium zucchini, sliced lengthwise and quartered
  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 eggs, lightly beaten
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup cubed fully cooked ham
  • 1 medium Roma tomato, thinly sliced


  • Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
  • Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
  • Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

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