Light Italian Zucchini Crescent Pie Recipe

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Light Italian Zucchini Crescent Pie
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  1. Heat oven to 375.
  2. Spray 12 inches skillet with cooking spray; heat over medium heat until hot.
  3. Add zucchini and onions and cook 7-9 minutes, stirring frequently, until tender.
  4. Stir in parsley, salt, garlic, basil, oregano, and pepper. Remove from heat and allow to cool for about 5 minutes.
  5. In large bowl, mix egg product and chesse. Stir in cooked vegetable mixture.
  6. Seperate dough into 8 triangles. In ungreased 10-in glass pie plate, press dough triangles in bottom and up side of plate to form crust; firmly press perforations to seal.
  7. Spread mustard over bottom of crust.
  8. Pour egg mixture evenly into crust-lined plate.
  9. Bake 25-30 minute or until knife inserted near center comes our clean. If necessary, cover edge of crust with strips of foil after first 15 minute of baking to prevent excessive browning.
  10. Let pie stand for 10 minute before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 290.63 Kcal (1217 kJ)
Calories from fat 1.63 Kcal
% Daily Value*
Total Fat 0.18g 0%
Cholesterol 10.65mg 4%
Sodium 561.69mg 23%
Potassium 146.77mg 3%
Total Carbs 32.13g 11%
Sugars 27.04g 108%
Dietary Fiber 3.24g 13%
Protein 38.23g 76%
Vitamin C 7.4mg 12%
Iron 0.2mg 1%
Calcium 779.1mg 78%
Amount Per 100 g
Calories 181.84 Kcal (761 kJ)
Calories from fat 1.02 Kcal
% Daily Value*
Total Fat 0.11g 0%
Cholesterol 6.66mg 4%
Sodium 351.43mg 23%
Potassium 91.83mg 3%
Total Carbs 20.1g 11%
Sugars 16.92g 108%
Dietary Fiber 2.03g 13%
Protein 23.92g 76%
Vitamin C 4.6mg 12%
Iron 0.1mg 1%
Calcium 487.4mg 78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
  • 7

Good Points

  • fat free,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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