Zucchini Crescent Pie

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Ingredients

4 servings
  • 8 ounces Refrigerated Crescent Rolls
  • 2 cups dice Zucchini
  • ½ cups dice Onion
  • ¼ cups 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
  • 8 ounces shred Mozzarella Cheese
  • ¾ cups drain Garbanzo Beans (Chick Peas), Canned
  • 1 cup slice Roma Tomato

Freezer Containers

  • 1 Pie Pan

Supplies

  • Foils

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 filling 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-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 filling into crust. Combine the eggs, cheese and chickpeas; pour over zucchini mixture. Top with tomato slices. Cover tightly with foil, label and freeze.

Serving Day Directions

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.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

As a vegetarian living with a meat eating husband and kids that change their mind at every meal, Kristi enjoys creating vegetarian versions of classic family favorites.  She freezer cooks by spreading out the menus over a few days during nap and bedtimes.

Published:

OAMM Cook Kristi

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