Best 2 Zucchini Crescent Casserole Recipes

Welcome to the world of culinary delights, where the zucchini crescent casserole reigns supreme! This delectable dish, a symphony of flavors and textures, is a true delight for food enthusiasts. Prepare to embark on a culinary journey where simplicity meets elegance, and fresh ingredients transform into a masterpiece. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the process of crafting the perfect zucchini crescent casserole, ensuring a memorable dining experience for you and your loved ones.

Let's cook with our recipes!

ITALIAN ZUCCHINI CRESCENT CASSEROLE

Italian Zucchini Crescent Casserole image

I've had this recipe in my possesion for over a year and really wasn't too sure if I would ever make it because I really don't care for zucchini. I could kick myself for waiting so long. If you are looking for a dinner recipe that will knock your socks off...look no further.

Provided by Jeanette G

Categories Cheese

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 14

Ingredients

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

Zucchini Crescent Casserole image

This is one flavorful zucchini casserole! The herb cheese spread, seasoning, fresh tomatoes, onion, zucchini, and the crescent roll crust makes this a tasty side dish. And it's pretty easy to whip up too! Hearty enough, it could even be a light dinner.

Provided by Shirley Schiavone

Categories Other Main Dishes

Time 1h10m

Number Of Ingredients 16

Ingredients

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.

Tips:

Use a variety of vegetables: Don't limit yourself to just zucchini! Try adding other vegetables like bell peppers, onions, mushrooms, or spinach.
Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its flavor.
Use a good quality cheese: The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that you enjoy.
Season the casserole well: Don't be afraid to season the casserole with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the vegetables and cheese.
Let the casserole cool slightly before serving: This will help to prevent the casserole from falling apart when you serve it.

Conclusion:

Zucchini crescent casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up any leftover zucchini you may have. With its simple ingredients and customizable flavor profile, this casserole is sure to be a hit with your family and friends.