ZUCCHINI CRESCENT CASSEROLE

Zucchini Crescent Casserole image

Provided by Shirley Schiavone

Time 1h10m

Number Of Ingredients 16

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olive oil
4-5 medium zucchini, thinly sliced
2 clove garlic, chopped
1 c onions, chopped
2 Tbsp parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp basil leaves, dried
1/4 tsp oregano, dried
2 eggs
2 c mozzarella cheese
8 oz Rondele garlic & herb cheese spread
2 medium fresh tomatoes, sliced
1 can(s) Pillsbury refrigerated crescent dinner rolls
2 tsp yellow mustard

Steps:

1. Heat oven to 375 degrees. In a large skillet, add olive oil. Heat to medium-high heat.
2. Add zucchini, onions, and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil, and oregano. Mix well. Set aside.
3. In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
4. Separate dough into 8 triangles. Place in ungreased 12x8 glass baking dish; press over bottom and up sides to form crust. Firmly press perforations to seal.
5. Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard.
6. Place tomatoes on top of the vegetable mixture.
7. Now place 1/2 of the cheese mixture over the tomatoes. REPEAT for the remaining veggies and cheese mixtures.
8. End up with the zucchini mixture on top.
9. Bake 18 to 22 minutes or until knife inserted near center comes out clean.
10. Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
11. Let stand 10 minutes before serving.