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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.

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

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

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!

  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?

    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!

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