Zucchini is one of the most versatile vegetables, making it a favorite in kitchens around the world. Whether it’s grilled, spiralized, or baked, zucchini easily takes on the flavors of whatever it’s paired with. In this Easy Cheesy Zucchini Crescent Pie, we bring out the best of zucchini by baking it into a buttery, flaky crust filled with a rich and cheesy filling. The combination of the tender zucchini, melty cheese, and golden crescent dough creates a savory pie that’s both satisfying and incredibly easy to make. Whether you’re looking for a light lunch, a hearty side dish, or a vegetarian-friendly meal, this dish is a fantastic option.

The inspiration behind this recipe comes from the comforting flavors of traditional zucchini casseroles but with a fun and effortless twist. Instead of making a complicated pastry crust from scratch, we use pre-made crescent roll dough, which not only saves time but also adds a delicious, slightly sweet contrast to the savory cheese and zucchini mixture. I remember the first time I made this dish—it was a complete hit with my family. They loved the way the cheesy filling paired perfectly with the soft zucchini and crispy edges of the crust. Since then, it has become a go-to meal in our household, especially during zucchini season when there’s an abundance of fresh produce.

What makes this dish truly special is its balance of flavors and textures. The zucchini becomes tender without being mushy, the cheese melts into a creamy, savory filling, and the crescent dough bakes into a beautifully golden crust that holds everything together. Plus, it’s incredibly customizable—you can switch up the cheese, add different herbs, or toss in extra veggies to make it your own. Whether you’re a longtime zucchini lover or someone looking for a creative way to enjoy more vegetables, this Easy Cheesy Zucchini Crescent Pie is the perfect dish to add to your meal rotation.

Why This Easy Cheesy Zucchini Crescent Pie?

Selling Points:

• Quick and Convenient: Uses pre-made crescent dough, making it easy to prepare in just a few steps.
• Cheesy and Comforting: A rich, cheesy filling that makes every bite satisfying.
• Perfect for Any Meal: Works as a main dish, side, or brunch option.
• Customizable: Swap cheeses, add protein, or incorporate other vegetables to suit your taste.
• A Great Way to Use Zucchini: Ideal for summer when zucchini is in abundance.

What You Need for Easy Cheesy Zucchini Crescent Pie

• 1 can (8 oz) crescent roll dough
• 3 cups zucchini, thinly sliced
• 1 small onion, finely chopped
• 1 tablespoon olive oil or butter
• 2 eggs
• 1 cup shredded cheddar cheese (or a mix of cheeses like mozzarella and Parmesan)
• ½ cup sour cream (or Greek yogurt for a lighter option)
• 1 teaspoon dried basil (or fresh basil, chopped)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for a little heat)

How to Make Easy Cheesy Zucchini Crescent Pie

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking pan.
2. Prepare the crust: Unroll the crescent roll dough and press it into the pie dish, covering the bottom and slightly up the sides. Pinch the seams together to form a solid crust.
3. Sauté the zucchini and onions: In a skillet, heat olive oil or butter over medium heat. Add the sliced zucchini and chopped onion, cooking for 5-7 minutes until softened. Remove from heat and let cool slightly.
4. Prepare the filling: In a mixing bowl, whisk the eggs, then add shredded cheese, sour cream, basil, garlic powder, salt, pepper, and red pepper flakes. Stir until well combined.
5. Combine everything: Fold the sautéed zucchini and onions into the egg and cheese mixture, making sure everything is evenly coated.
6. Assemble the pie: Pour the zucchini and cheese mixture over the crescent dough crust, spreading it evenly.
7. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
8. Cool and serve: Let the pie cool for about 5 minutes before slicing. Serve warm and enjoy!

Tips for the Perfect Cheesy Zucchini Crescent Pie

• Drain excess moisture: Zucchini contains a lot of water. Pat the slices dry with a paper towel after sautéing to prevent a soggy filling.
• Use a mix of cheeses: While cheddar works great, adding mozzarella or Parmesan gives extra depth of flavor.
• Don’t overbake: Keep an eye on the pie while baking to ensure it stays creamy inside without drying out.
• Add protein: Toss in cooked bacon, sausage, or shredded chicken to make it heartier.
• Spice it up: If you like a kick, add a pinch of cayenne pepper or a drizzle of hot sauce on top.

Substitutions and Variations

• Gluten-Free Option: Use a gluten-free pie crust or crescent roll substitute.
• Dairy-Free: Replace cheese with a dairy-free alternative and use dairy-free yogurt instead of sour cream.
• Low-Carb Alternative: Skip the crust entirely and bake the filling as a crustless zucchini quiche.
• Extra Veggies: Add mushrooms, bell peppers, or spinach for more variety.
• Italian-Style Twist: Mix in sun-dried tomatoes and swap cheddar for mozzarella and Parmesan.

Make a Healthier Version

• Reduce fat: Use part-skim cheese and Greek yogurt instead of sour cream.
• Lower sodium: Cut back on the salt and rely on herbs and spices for flavor.
• Boost fiber: Add whole-wheat breadcrumbs or flaxseeds to the filling.

Closing for Easy Cheesy Zucchini Crescent Pie

This Easy Cheesy Zucchini Crescent Pie is the perfect combination of comfort and convenience. With its flaky, buttery crust and creamy, cheesy filling, it’s a dish that satisfies without being too heavy. The best part is how easy it is to make—you can have it prepped and ready to bake in just a few minutes. Whether you’re serving it as a main dish for a light dinner, a brunch option for guests, or a delicious side to accompany your meal, this zucchini pie is always a hit. Give it a try and enjoy the perfect balance of flavor, texture, and simplicity in every bite!

Frequently Asked Questions for Easy Cheesy Zucchini Crescent Pie

1. Can I make this ahead of time?
   Yes! You can bake it in advance and reheat it in the oven at 350°F (175°C) for about 10 minutes before serving.
   
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
   
3. Can I freeze this pie?
   Yes! Let it cool completely, then wrap it tightly and freeze for up to 2 months.
   
4. What other cheeses can I use?
   Try mozzarella, Monterey Jack, Swiss, or even feta for a different taste.
   
5. Can I use puff pastry instead of crescent dough?
   Absolutely! Puff pastry will create a flakier, more buttery crust.
   
6. What should I serve this with?
   It pairs well with a fresh salad, roasted vegetables, or a bowl of soup.
   
7. Can I add meat to this dish?
   Yes! Cooked sausage, ham, or ground turkey would all work well.
   
8. Is this dish kid-friendly?
   Definitely! The cheesy goodness makes it appealing to kids, even those who don’t love zucchini.
   
9. Can I make this crustless?
   Yes, just bake the filling on its own for a delicious crustless version.
   
10. How can I prevent the bottom from getting soggy?
    Pre-baking the crescent crust for 5 minutes before adding the filling can help keep it crisp.
    

Easy Cheesy Zucchini Crescent Pie is a simple, flavorful, and comforting dish that comes together in no time. With its flaky crust, cheesy filling, and tender zucchini, it’s a perfect way to enjoy fresh produce with minimal effort. Whether you’re cooking for a family meal, brunch, or potluck, this easy recipe is sure to be a crowd-pleaser. Try it today and enjoy the delicious combination of textures and flavors!

Easy Cheesy Zucchini Crescent Pie

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 can (8 oz) crescent roll dough

• 3 cups zucchini, thinly sliced

• 1 small onion, finely chopped

• 1 tablespoon olive oil or butter

• 2 eggs

• 1 cup shredded cheddar cheese (or a mix of cheeses like mozzarella and Parmesan)

• ½ cup sour cream (or Greek yogurt for a lighter option)

• 1 teaspoon dried basil (or fresh basil, chopped)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional, for a little heat)

Directions

• Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking pan.
• Prepare the crust: Unroll the crescent roll dough and press it into the pie dish, covering the bottom and slightly up the sides. Pinch the seams together to form a solid crust.
• Sauté the zucchini and onions: In a skillet, heat olive oil or butter over medium heat. Add the sliced zucchini and chopped onion, cooking for 5-7 minutes until softened. Remove from heat and let cool slightly.
• Prepare the filling: In a mixing bowl, whisk the eggs, then add shredded cheese, sour cream, basil, garlic powder, salt, pepper, and red pepper flakes. Stir until well combined.
• Combine everything: Fold the sautéed zucchini and onions into the egg and cheese mixture, making sure everything is evenly coated.
• Assemble the pie: Pour the zucchini and cheese mixture over the crescent dough crust, spreading it evenly.
• Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
• Cool and serve: Let the pie cool for about 5 minutes before slicing. Serve warm and enjoy!