The Zucs Are Here!

by | Jun 20, 2024 | Blog

Marianne Smith Edge cooking zucchiniWhat is one summer vegetable that seems to “keep on giving”? If you’ve ever planted a garden or seen the striped, green (or yellow) cylinder-like vegetable in numerous farmers’ market booths, you know the answer! Zucchini! The Italian-born vegetable may get a bad rap at times for its bountiful, and sometimes very large size, but its versatility and nutritional value are winners!

While numerous zucchini-based recipes from lasagna and casseroles to brownies and bread have graced my table, the following recipe, Italian Zucchini Crescent Pie has been a decades-long favorite initially made by my mother. It was one of those recipes I’m sure she clipped from a newspaper and now it resides on a stained recipe card! Enjoy!


Italian Zucchini Crescent Pie
Serves: 6
Bake: 375 degrees for 18-20 minutes


  • ¼ cup olive or neutral oil
  • 4 cups thinly sliced zucchini
  • I cup chopped onion
  • ½ cup chopped parsley or 2 T. dried parsley flakes
  • ½ t. salt (or less)
  • ½-1 t. pepper
  • ½ t. garlic powder
  • ½-1 t. each of basil and oregano
  • 2 eggs, beaten
  • 8 oz (2 c) shredded mozzarella
  • 2 t. Dijon mustard
  • 18 oz refrigerated crescent dinner roll dough


  • Separate the crescent dough roll into 8 triangles. Working with one triangle at a time, press dough into a 9” or 10” pie pan. Press each section together in the bottom and up the sides of the pan, forming a crust. Note: as dough warms it becomes easier to create a smooth crust. Spread mustard on the crust. Set aside.
  • Heat oil over medium high heat. Add zucchini and chopped onion. Sauté over medium heat for 10 minutes. Stir in herbs and seasonings.
  • In a separate bowl, whisk eggs until beaten and fold in the mozzarella cheese. Once mixed, fold in the zucchini mixture.
  • Pour zucchini mixture in the prepared crust. Bake 18- 20 minutes in a 375-degree oven. Use a pie ring or foil during the last 10 minutes to prevent overbrowning of crust. Remove from oven and set for 10 minutes prior to serving.

Serve with a summer vegetable salad, tomatoes or whatever your CSA, farmer’s market or backyard garden bounty provides!

Marianne's Zucchini Pie