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

These directions help you cook or prepare this meal to be frozen.

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

These directions help you cook or reheat this meal after it’s been frozen.

  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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