Zucchini and Parmesan Hand Pie Crescents Recipe

Last Updated on July 1, 2020 by Diane Hoffmaster

Looking for unique zucchini recipes? Make them into homemade hand pies! This zucchini hand pie is easy to make and starts with a store bought pie crust. Make a savory filling with shredded zucchini, Parmesan cheese, and herbs and spices. Then fill, seal and bake. Make a homemade sour cream dip and enjoy! This baked zucchini recipe is SO much tastier than yet another zucchini bread!

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Zucchini and Parmesan hand pies on a plate with sour cream dip

You Can’t Have Too Many Zucchini Recipes!

I absolutely love zucchini. I can’t seem to grow it in my garden to save my life but thankfully it is incredibly abundant during the summer farmer’s markets. My children and husband, however, dislike zucchini immensely.

It drives me NUTS and I am constantly trying to find ways to sneak zucchini into my meals without a huge amount of complaining. Who doesn’t like zucchini, right? Anyhow, I make a crab puff using pie crust and decided to see if I could create a zucchini puff instead.

I made a few variations but my husband absolutely loved these so I thought I would share. You can probably use wonton wrappers or puff pastry in this recipe as well. I will admit, I used a store bought pie crust because honestly I DETEST rolling things out but if you want you can make your pie crust from scratch to wrap these in if you are feeling ambitious.

zucchini parmesan crescents

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Zucchini and Parmesan Crescents

Looking for easy and healthy zucchini recipes? This homemade coleslaw uses shredded zucchini, fresh carrots, and yellow squash. Toss it in a light oil and vinegar dressing and you have a healthy side dish for your next summer dinner.

Want more zucchini recipes?  Try these!

 
Yield: 8 to 10

Zucchini and Parmesan Hand Pies

Zucchini and Parmesan hand pies on a plate with sour cream dip

This homemade coleslaw uses shredded zucchini, fresh carrots, and yellow squash. Toss it in a light oil and vinegar dressing and you have a healthy side dish for your next summer dinner.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 small zucchini, shredded with excess moisture squeezed out (about 3 cups)
  • 3 cloves garlic, minced
  • 3/4 cup Parmesan cheese, shredded
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs, scrambled (divided)
  • 2 pie crusts (premade or store bought)
  • 1/4 cup sour cream
  • 2 TBSP chives, chopped

Instructions

  1. Combine shredded zucchini, Parmesan cheese, garlic, salt, pepper and 1 scrambled egg in a large bowl.
  2. Cut circles out of the pie crust using a cup or cookie cutter. You want circles approximately 4 to 5 inches across
  3. Place circles on a cookie sheet that is sprayed with non stick spray or lined with parchment paper
  4. Place approximately 1 TBSP zucchini filling onto each circle
  5. Fold over each circle and crimp edges together with a fork. Repeat for all of the pastry circles
  6. When all of the circles are filled, brush the exterior of all of them with the remaining scrambled egg.
  7. Bake in a 350 degree oven 15 to 20 minutes or until golden brown
  8. Serve with a side of sour cream that is sprinkled with chopped chives

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 52mgSodium: 478mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 8g

Nutrition information not always accurate

Comments

  1. Those look really good. And your family doesn’t like zucchini? I think you need a new family!

  2. Those look really good. Always looking for meatless meals!

  3. I agree, my family is insane 🙂 I have tried for years to get zucchini to be palatable and all I hear are complaints usually. At least the hubby liked this one!

  4. Mmm, pinned this recipe; looks de-lish!

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