Cheesy Zucchini Crescent Pie
We’re always happy about a crescent roll kitchen shortcut.
you're making mealtime meaningful.
Growing up, we had crescent rolls maybe three times a year. They were for fancy occasions like Thanksgiving and Christmas. It wasn’t until my time at 12 Tomatoes that I realized the crescent roll’s other nature as a kitchen shortcut to make everyday recipes easier. That’s what they do here — they stand in for crust. (A doughy, buttery, completely delicious crust!) This Cheesy Zucchini Bake celebrates zucchini, it celebrates cheesiness, and it celebrates the crescent roll too. So much to celebrate!
They do make crescent roll dough in sheets but I have never found it at my local grocery store. If the same is true for you, two rolls of crescent rolls works just fine. You just want to press the seams of the rolls together as you press the dough into the bottom and up the sides of a baking dish.
Then you just have to worry about the filling. This is a great way to use up a ton of zucchini, which you want to cook down a bit with onions and garlic before you season it with thyme and basil and bring it all together with eggs and cheese. That’s it! Then you pour the filling into the “crust” you just made and get it in the oven.
In 35 minutes you’ll have a soft and delicious bake that’s full of zucchini and just enough cheese to keep things comforting, and all backed up by a buttery, tender crescent roll base. Easy and so tasty!
Cheesy Zucchini Crescent Pie
Yield(s): Serves 9
10m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 2 (8 oz each) cans crescent roll dough
- 1/4 cup olive oil
- 1 small yellow onion
- 2 lbs zucchini (about 4 medium), thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 4 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 375°F and grease a 9x13-inch baking pan with nonstick spray.
- Unroll crescent roll dough and press into bottom and up sides of pan, pressing the seams together.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until starting to soften, stirring occasionally, about 3 minutes. Add zucchini and garlic and continue cooking until semi-soft, about 3 minutes more. Add salt, pepper, dried basil, and dried thyme. Remove from heat.
- In a large bowl, whisk together the eggs and some salt and pepper, followed by the flour and baking powder. Add the cheese and stir to combine.
- Add zucchini mixtures and stir again to combine.
- Pour mixture into crescent roll lined baking dish. Bake until center has set and top is golden brown, 35-45 minutes.
- Let rest 15 minutes before slicing and serving. Enjoy!
Recipe adapted from The Tipsy Housewife.