Skip to Content

Italian Zucchini Crescent Pie (VRP 090)

Share Your Love of Vintage Recipes!!!

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie Recipe Card Front

Front of the recipe card for Italian Zucchini Crescent Pie.

Vintage Recipe Box 90

There are lots of fun recipes to read in the box this recipe for Italian Zucchini Crescent Pie was with.

Click here to view all of  recipes.

More Vintage Recipes

We have lots of recipes on the site that may be of interest to you.

Use the links below to view other recipes similar to this Italian Zucchini Crescent Pie recipe.

Recipe Box and Cards

Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.

Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.

Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.

Vintage Kitchen Tools and Dishes

I love vintage dishes and kitchenware. 

On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.

Click here to view Vintage Kitchenware on Etsy.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy

Vintage Recipe Project on Social Media

We would love to interact with you about our vintage recipes. 

Join us on your favorite social media platform by clicking the links below.

Italian Zucchini Crescent Pie Recipe

If you make this Italian Zucchini Crescent Pie recipe, please share your photos and comments below!

Italian Zucchini Crescent Pie
Yield: Makes 6 servings

Italian Zucchini Crescent Pie


  • 4 cups thinly sliced unpeeled zucchini
  • 1 cup coarsely chopped onion
  • ½ cup margarine or butter
  • ½ cup chopped parsley or 2 tablespoons parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sweet basil leaves
  • ¼ teaspoon oregano leaves
  • 2 eggs, well beaten
  • 8 ounces (2 cups) shredded muenster or mozzarella cheese
  • 1 can (8 ounces) refrigerated crescent dinner rolls
  • 2 teaspoons dijon or prepared mustard


  1. Heat oven to 375 degrees. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes.
  2. Stir in parsley and seasonings.
  3. In large bowl, blend eggs and cheese.
  4. Stir in vegetable mixture.
  5. Separate dough into 8 triangles.
  6. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12-by-8-inch baking dish; press over bottom and up sides to form crust.
  7. Spread crust with mustard.
  8. Pour vegetable mixture evenly into crust.
  9. Bake at 375 degrees for 18 to 20 minutes or until knife inserted near center comes out clean.
  10. If crust becomes too brown, cover with foil during last 10 minutes of baking.
  11. Let stand 10 minutes before serving.
  12. Cut into wedges to serve; serve hot.


Tips: If using 12-by-8-inch baking dish, separate dough into 2 long rectangles; press over bottom and 1 inch up sides to form crust. To reheat, cover loosely with foil; heat at 375 degrees for 12 to 15 minutes.

Italian Zucchini Crescent Pie

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Read our Privacy and Affiliate Policy.

Skip to Recipe