Best Zucchini Crescent Casserole Recipes

Italian Zucchini Crescent Casserole image

Provided by Jeanette G

Categories Cheese

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 cup diced onion
5 cups thinly sliced zucchini
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/2 teaspoon ground oregano
3 eggs, beaten
1 cup shredded mozzarella cheese
1 cup shredded monterey jack cheese
1 can refrigerated crescent dinner roll
4 teaspoons mustard

Steps:

Preheat oven to 375 degrees.
In large skillet melt your butter over medium/high heat.
Add zucchini and onions and cook until tender.
Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
Mix well and set aside and let cool.
In a large bowl, add beaten eggs and shredded cheeses together.
Stir in your cooled vegetables.
Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
Spread mustard evenly over the dough.
Pour your egg and veggie mixture into your pan evenly.
Bake at 375 degrees for 30 minutes.
Take out and place foil strips around edges to prevent excessive browining.
Place back in oven for about another 10 minutes or until inserted knife comes out clean.
Let it cool for about 10 minutes before serving.

Zucchini Crescent Casserole image

Provided by Shirley Schiavone

Time 1h10m

Number Of Ingredients 16

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.