Recipes / Dinner

Zucchini Crescent Pie

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Zucchini Crescent Pie

Kristi
The Cook
4 Servings
14 Ingredients
4 Comments

Filled with chickpeas, delicious sauteed zucchini and topped with mozzarella cheese and Roma tomato slices, Zucchini Crescent Pie is a balanced (and visually impressive) vegetarian meal that highlights the beauty of its simple late Spring vegetable ingredients.

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4 Servings
14 Ingredients
4 Comments

Ingredients

  • 8 ounces Refrigerated Crescent Rolls
  • 2 cups dice Zucchini
  • ½ cups dice Onion
  • ¼ cups dice Butter
  • 2 teaspoons chop Parsley, Fresh
  • ½ teaspoons Salt
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Basil, Dried
  • ¼ teaspoons Oregano, Dried
  • 2 individual beat Egg
  • 2 cups Mozzarella Cheese, Shredded
  • ¾ cups drain Garbanzo Beans (Chick Peas), Canned
  • 1 cup slice Roma Tomato

Containers

  • 1 Pie Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Separate crescent dough into triangles; place in a greased 9-inch pie plate with points toward the center.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

traditional, vegetarian, nut-free, spring, summer, fall, fish-free, shellfish-free

Categories

traditional, vegetarian, nut-free, spring, summer, fall, fish-free, shellfish-free

4 Comments

Join the discussion

  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!

    Reply

  2. I am not going to have access to a full over (only a toaster oven, microwave, or stove) on reheat. Can I bake this first and then freeze so I can just reheat it some other method?

    Reply

    1. We would think so! You might even try slicing the pie after baking and freezing the slices individually, as it might be easier to reheat smaller portions in the microwave. If you try this, please let us know how it turns out!

      Reply