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Zucchini Crescent Pie

Zucchini Crescent Pie is perfect for a fast, weeknight meal or a family Sunday Brunch. Filled with chickpeas, delicious sauteed zucchini and topped with mozzarella cheese and Roma tomato slices, this recipe is a balanced (and visually impressive) vegetarian meal that highlights the beauty of its simple late Spring vegetable ingredients.

Zucchini Crescent Pie

Author/Source:

Zucchini Crescent Pie Slice

Kristi @ onceamonthmeals.com Adapted from Zucchini Crescent Pie

Ingredients:

  • 8 ounces refrigerated crescent rolls (or homemade refrigerator rolls)
  • 2  cups zucchini, sliced lengthwise and quartered (for larger zucchini, slice into sixths or eighths)
  • 0.5 cups onion, chopped
  • 0.25 cups butter, cubed
  • 2 teaspoons fresh parsley, minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon pepper
  • 0.25 teaspoon basil, dried
  • 0.25 teaspoon oregano, dried
  • 2 medium eggs, lightly beaten
  • 8 ounces mozzarella cheese, shredded
  • 0.75 cups chickpeas, cooked
  • 1 cups Roma tomato, thinly sliced

Directions:

Separate crescent dough into triangles; place in a greased 9-inch 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 chickpeas; 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.

Freezing Directions:

Separate crescent dough into 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. If desired, cover crust with plastic wrap. Spoon filling into crust. Combine the eggs, cheese and chickpeas; pour over zucchini mixture. Top with tomato slices. Divide among freezer bags and freeze. To serve: (If used, remove plastic wrap.) Thaw. 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.

Servings: 4

**conversion chart image provided by Erik Spiekermann

 

3 Responses to “Zucchini Crescent Pie”

  1. This sounds so delicious. I like the homemade refrigerator rolls recipe too. What a great idea to use chickpeas on this delicious pie as well!

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