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    Home » Recipes » Sides

    Italian Zucchini Pie

    By: Jane · Updated: 14 Jun, '18 · This post may contain affiliate links · 10 Comments

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    Whether you have a bounty of zucchini from your garden or you pick up some from a farmer's market, you are going to love this savory Italian Zucchini Pie! It is so good that even folks that swear that they don't like zucchini, love this! 

    Italian zucchini pie

    Our zucchini plants keep growing and growing and are producing a lot of zucchini, so much that I have to gather it twice a day.

    Zucchini growing in the garden at cottage at the crossroads

    In the early morning, I will see a blossom like this, and if I don't harvest it later that same day, it will look like a baseball bat by the next day!

    Zucchini blossom | cottage at the crossroads

    Searching for good recipes to use this bounty from the garden, I remembered this pie recipe by my good friend Ron Horne that was published in our school cookbook a number of years ago.

    The cookbook has lost its spiral edging due to our dog Lucy grabbing the cookbook off the counter when she was a puppy. Luckily I was able to save most of the recipes and I keep the pages.

    Zucchini recipe | cottage at the crossroads

    Ron brought his Italian Zucchini Pie frequently whenever we provided food for Fat Friday at school. Everyone absolutely loved it and begged him to put his recipe in our school cookbook, and I am so, so glad that I still have it! 

    How to make Italian Zucchini Pie

    Step 1

    To make this Italian zucchini pie, you will need about 4 medium sized zucchini and one onion. I guess I'll be making this a lot this fall.

    Italian zucchini pie | cottage at the crossroads

    Step 2

    Wash and trim off the ends and slice it thinly, leaving on the peel. 

    Sliced zucchini | cottage at the crossroads

    Step 3

    Open and press a can of crescent rolls into the bottom of an ungreased 10 inch pie plate. Firmly press the perforations to seal.

    Italian zucchini pie | cottage at the crossroads

    Step 4

    Spread 2 teaspoons of mustard over the crust.

    Italian zucchini pie | cottage at the crossroads

    Step 5

    Meanwhile, add ¼ cup butter to a skillet and saute the zucchini and the diced onion until slightly tender. In a separate bowl, add 2 well-beaten eggs and 2 cups shredded mozzarella cheese. 

    Step 6

    Add some spices to skillet with the cooked zucchini and onion such as 1 teaspoon dried parsley, ¼ teaspoon garlic powder, ¼ teaspoon dried basil, and salt and pepper to taste. Since I had some fresh herbs, I added those. If you are using fresh herbs, add 3 times the amount of dried herbs called for in the recipe. 

    Fresh basil and oregano
    Italian zucchini pie | cottage at the crossroads

    Step 7

    Add the cooked zucchini mixture to the bowl with the beaten eggs and mozzarella cheese. Pour into the pie pan that you lined with the crescent rolls and mustard and bake at 375 degees Fahrenheit (190 degrees Celsius) for 18-20 minutes or until a knife inserted in the middle comes out clean.

    Italian zucchini pie

    Step 8 (optional)

    If necessary, add a little foil around the edge of the crust during the last few minutes of baking.

    Italian zucchini pie | cottage at the crossroads

    Step 9

    Let stand for at least 10 minutes before serving.

    Pillsbury Bake-Off Contest Winner

    I did a little googling to find out more about Ron's recipe. Turns out that this recipe was the $40,000 grand prize winner from the 1980 Pillsbury Bake-Off Contest that year.

    I enjoyed this pie that Ron prepared for us teachers at least once a year. We taught 5th grade together for about 12 years, and the first taste of this pie brought back so many wonderful memories. You know, teaching school is not always work! Teachers have a little fun now and then, too!

    Storing and Reheating

    You can store in the refrigerator for 3 days or free for up to 6 months. Reheat by oven (preferred) or microwave until warm and serve. If frozen, allow to unthaw in the fridge before reheating.

    Italian Zucchini Pie

    Italian zucchini pie square1 150x150 1

    A delicious, savory pie that makes the most of a bounty of zucchini.

    • 4 cups sliced zucchini
    • 1 cup onion (diced)
    • ¼ cup butter or margarine
    • 1 8 oz. can crescent rolls
    • 2 tsp. mustard
    • 2 eggs (well-beaten)
    • 2 cups shredded Mozzarella cheese
    • 1 tsp. dried parsley
    • ¼ tsp. garlic powder
    • ¼ tsp. dried basil
    • ½ teaspoon salt and pepper
    1. Add butter or margarine, onion, and zucchini to a skillet and cook until slightly tender.
    2. Add spices.
    3. Mix the beaten eggs and the Mozzarella cheese in a bowl.
    4. Add the cooked zucchini mixture to the eggs and cheese and mix together.
    5. Line a 10 inch pie plate with the can of crescent rolls and spread 2 tsp. mustard over the crust.
    6. Pour the mixture into the pie plate and bake at 375 degrees for 18 to 20 minutes.
    7. Let stand for 10 minutes before serving.

    You may have to cover the crust with strips of aluminum foil during the last few minutes of baking to avoid overbrowning.

    Adapted from a recipe by Ron Horne 

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    1. Janelle

      July 02, 2015 at 5:03 pm

      We didn't plant a veggie garden this year, but there are plenty of farm stands around here so I'm going to pick up some zucchini (which I can never spell correctly even though I'm quite a good speller - some words just beg for spell check) and make this for dinner tonight. We were going to a swim meet in another town tonight, but a pipe broke to their pool, so it is cancelled so now I have to figure out dinner. This sounds delicious!

      Reply
    2. Marion Coxe

      June 11, 2015 at 7:10 pm

      Jane and Leo,

      Thank you so much for the tour yesterday. Your garden is remarkable. Today, I was helping at a church chicken bog and mentioned the garden to the people serving on each side of me. They both knew where the garden was and were so interested that you let me walk through the garden -- and see the fountain! Thank you so much for your gracious hospitality and ... the zucchini pie looks great ... Will let you know how it is received in my house(when I get around to making it!). Many thanks.

      Reply
    3. [email protected] Designs

      June 11, 2015 at 6:43 pm

      Now this one is a keeper!....Will be added to the recipe box....looks wonderful and glad it brings back such great memories!

      Reply
    4. AnnMarie

      June 10, 2015 at 11:58 am

      I can't wait for the local zucchini is ready to make this pie. I just love savory recipes like this! Perfect for my Italian family to try. Pinned!

      Reply
    5. Connie

      June 10, 2015 at 9:12 am

      Good Morning Jane, my zucchini is just starting to grow, but before the month is out I'm sure that we will start having it in abeyance. Thanks for this recipe. I am certainly going to copy and paste it into my to try list. Last year I tried stuffing the flowers with mozzarella and then dipping them in beer batter and frying them . . they are unbelievable:)
      Have a happy week and enjoy your summer vacation.
      Connie 🙂

      Reply
      • Jane Windham

        June 10, 2015 at 9:26 am

        Connie, I have always wanted to try frying the blossoms and stuffing them with cheese sounds so delicious! Do you have a recipe on your blog that we can link to here?

        Reply
    6. Jenna

      June 10, 2015 at 8:32 am

      Wow, your zucchini is on steroids Jane! I love zucchini, and I love savory pie type recipes, and this one is a winner with its crescent roll crust! Thanks for sharing~

      Reply
      • Jane Windham

        June 10, 2015 at 9:25 am

        Such an easy and delicious way to use zucchini! No wonder it won the recipe contest back in the 80s!

        Reply
    7. Barbara F.

      June 09, 2015 at 9:28 pm

      Great keeper recipe!

      Reply
      • Jane Windham

        June 10, 2015 at 9:18 am

        Yes, Barbara! I'm so glad Lucy didn't destroy the whole cookbook!

        Reply

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