Description
This Cheesy Zucchini Crescent Pie is a savory, comforting dish featuring thinly sliced zucchini and onions sautéed with garlic and herbs, combined with a savory egg and cheese batter, all baked in a buttery crescent roll crust. Perfect for a family-friendly meal or brunch, it offers a golden, cheesy topping with a tender, flavorful filling.
Ingredients
Crust
- 2 (8 oz each) cans crescent roll dough
Filling
- 1/4 cup olive oil
- 1 small yellow onion, thinly sliced
- 2 lbs zucchini (about 4 medium), thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Batter
- 4 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup freshly grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Prepare the oven and pan: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan thoroughly with nonstick spray to prevent sticking.
- Make the crust: Unroll the crescent roll dough and press it firmly into the bottom and up the sides of the baking pan, pressing the seams together so the crust is continuous and covers the entire base and edges.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until it just begins to soften, about 3 minutes. Then add the sliced zucchini and minced garlic, cooking until the zucchini is semi-soft, around 3 more minutes. Season with kosher salt, freshly ground black pepper, dried basil, and dried thyme. Remove from heat once aromatic and tender.
- Mix the batter: In a large bowl, whisk the eggs with salt and pepper to taste. Gradually add the flour and baking powder, whisking until combined. Stir in the Parmesan and mozzarella cheeses until evenly incorporated.
- Combine filling and batter: Add the sautéed zucchini mixture to the egg and cheese batter, stirring gently until all ingredients are thoroughly combined.
- Assemble and bake: Pour the entire zucchini and egg mixture over the crescent roll crust in the baking pan, spreading evenly. Bake in the preheated oven for 35 to 45 minutes or until the center is set and the top is golden brown and bubbly.
- Rest and serve: Allow the pie to rest for 15 minutes after baking to set the filling fully. Slice into squares and serve warm, enjoying the cheesy, herbed zucchini goodness.
Notes
- Use fresh zucchini for best flavor and texture; avoid overly watery or large zucchinis.
- You can substitute mozzarella cheese with another melty cheese like fontina or provolone if preferred.
- Letting the pie rest before slicing helps prevent it from falling apart.
- For a gluten-free version, substitute the crescent dough and flour with gluten-free alternatives, but baking times may vary.
- This pie can be enjoyed warm or at room temperature, making it great for potlucks or meal prep.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American