recipes / Dinner / Zucchini Crescent Pie

Zucchini Crescent Pie

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.
4 Servings Meet The Cook KristiProfile1 Kristi Print
Zucchini Crescent Pie

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

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.
  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. Cover tightly with foil, label and freeze.

Serving Day Directions

  1. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean.
  2. Let stand for 5 minutes before cutting.

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