Zucchini Crescent Pie

As many of you know, my husband is the main cook in our house. He almost never follows a recipe and can make amazing things out of what’s in our fridge. One recipe he has always liked and followed is a recipe from his mom for zucchini pie. Since I can’t cook but can follow a recipe, I enjoy being able to make a recipe that reminds him of home.

It’s certainly not a health food recipe, and all three of the kids hate it, but hey, one cannot live on spaghetti and tacos alone. I love the combination of zucchini and fresh basil in this recipe. Perfect for this time of year when both are abundant. If you end up with a zucchini left on your doorstep by a neighbor overrun with them, you should definitely try out this recipe.

Zucchini Pie

Preheat oven to 375. You will need one can of refrigerated crescent roll dough. (I use the Immaculate brand since I can pronounce all of the ingredients.) Press the dough into a pie plate to form the crust. I use an 11-inch tin pie plate. Spread crust with 2 teaspoon yellow mustard.


Next, cut up 4 cups of zucchini (I cut mine into half-moon shapes) and chop one cup of onion. Saute both in 2 tablespoons olive oil until very soft. I have made the mistake of thinking the zukes will cook more in the oven, but trust me, they won’t.


While the veggies are cooking, in a large bowl mix together 3 eggs, 2 cups shredded mozzarella cheese, a small handful of fresh basil (chopped), 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Eggs and cheese

Once the veggies are cooked, add them to the cheese/egg mixture and stir. Put all ingredients on top of prepared pie crust.


Bake for 30-35 minutes, or until pie is set and top is browned.

Tell me, what is your favorite family recipe?

Zucchini Crescent Pie


  • 1 roll refrigerated crescent roll
  • 2 teaspoons yellow mustard
  • 2 Tablespoons olive oil
  • 4 cups chopped zucchini
  • 1 cup chopped onion
  • 3 eggs
  • 2 cups shredded mozzarella cheese
  • Small handful fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 375.

Press crescent rolls into 11-inch pie plate. Spread with mustard.

Saute zucchini and onions in olive oil. Cook until very soft.

In large bowl, mix together eggs, cheese, basil, salt, and pepper.

Added cooked zucchini and onions to the egg/cheese mixture.

Place mixture on top of prepared crescent roll crust. Bake for 30-35 minutes, or until pie is set and the top if browned.


7 thoughts on “Zucchini Crescent Pie

  1. Jerralea

    Every week, church ladies bring the excess from the gardens to our church to give away. I’m hoping for Zucchini this Sunday since I saw your recipe! Looks yummy.

    1. Daftly Domestic Post author

      It certainly is the time of year for extra! I hope you make and enjoy this recipe. Thanks for stopping by!

  2. Jenny Skrenes

    Looks delish! My husband is not a fan of zuchinni, sadly, or summer squash. Any suggestions for a good substitute?

    1. Daftly Domestic Post author

      Leslie-it certainly did seem strange to me when I first saw it. Who puts yellow mustard on a crescent crust? It is super tasty though. Thanks for stopping by!

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