ITALIAN ZUCCHINI CRESCENT CASSEROLE
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
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.
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kelli campagna
[email protected]Overall, I thought this casserole was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
K Walker
[email protected]Not bad!
Raphael Makweti
[email protected]This casserole was a disaster! The zucchini was mushy and the crescent roll crust was soggy. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this again.
Nickie Mulungi
[email protected]Nice!
merebashvili merebashvili
[email protected]I was pleasantly surprised by how much I enjoyed this casserole. I'm not usually a fan of zucchini, but it was cooked perfectly in this dish. The crescent roll crust was also a nice touch. I would definitely make this again.
Nomtha Zungu
[email protected]Perfect for a weeknight meal.
Amin Abdulkadir Yusuf
[email protected]This casserole was a little bland for my taste. I think I would add more herbs and spices next time. Otherwise, it was a good recipe and I would make it again.
Timothy Rambo
[email protected]Easy and yummy!
Musa Hadi
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. The zucchini is always tender and flavorful, and the crescent roll crust is always perfectly golden brown. I love that this recipe is so versatile - you can add different veg
Mohamad Ismail
[email protected]A keeper!
Osama Waseem
[email protected]This casserole was a bit time-consuming to make, but it was worth it. The finished product was cheesy, flavorful, and comforting. I would recommend this recipe to anyone who loves zucchini and Italian food.
Craig Nyasha
[email protected]Great recipe! Will make again!
Prosh Prosh
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it! I especially liked that it's a vegetarian dish, so it was a good option for people with different dietary restrictions.
melodie robinson
[email protected]Quick and easy to make.
Cynthia Siaw
[email protected]This casserole was a hit with my family! The zucchini was tender and flavorful, and the crescent roll crust was perfectly golden brown. I will definitely be making this again.
Arno Grey
[email protected]So delicious!