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Italian Zucchini Pie

Updated on April 2, 2018

Italian Zucchini Pie

I found this recipe in Nunny's Bible (a cookbook that her Eagles Auxilliary put together and published). This recipe was hand written and stapled to one of the pages with a big check mark on it. That meant that Nunny had made it and it was a success.

The original recipe calls for shredded white cheese but I prefer to use the four cheese blends instead. It gives the pie an added zing.

This recipe is a quick dinner recipe that not only tastes good but is easy to make. The most preparation you will have is dividing the crescent rolls and putting them into the pan.


  • 4 cups thinly sliced unpeeled zucchini
  • 1 cup chopped onion
  • ½ cup butter
  • ½ cup chopped parsley
  • ½ teaspoon each salt, pepper and garlic powder
  • ¼ teaspoon each basil leaves and oregano
  • 2 eggs well beaten
  • 1 small pkg. Shredded four cheese
  • 1 Can refrigerated crescent dinner rolls

How to Mix and Bake

Heat oven to 350°.

In an iron skillet cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In a large bowl blend eggs and cheese. Stir in zucchini mixture.

Separate dinner rolls into triangles. Place triangles into ungreased pie pan. Press over bottom and up the sides to form crust.

Pour zucchini mixture into crust.

Bake about 20 minutes or until browned. Cool and then cut into wedges to serve.


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