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zucchini and cheese squares (crescent roll crust)

(3 ratings)
songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

Another favorite of mine. These squares make a great appetizer and also pair well with a nice bowl of soup for a light lunch. Any way you serve them, they are always met with compliments and absolutely no left overs!

►
(3 ratings)
cook time 20 Min
method Bake

Ingredients For zucchini and cheese squares (crescent roll crust)

  • 4 c
    thinly sliced,unpeeled zucchini
  • 1 c
    chopped onion
  • 1/2 c
    butter
  • 2 Tbsp
    parsley
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    italin blend spices (or oregano)
  • 2
    eggs,beaten
  • 2 c
    mozzarella cheese shredded
  • 8 oz
    can crescent rolls
  • 2 tsp
    prepared mustard

How To Make zucchini and cheese squares (crescent roll crust)

  • 1
    Preheat oven to 375 degrees. In a 10 inch skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings.
  • 2
    In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
  • 3
    Pat the crescent rolls dough into a 9x12 cake pan to form a crust. Pat the sides so they go up the side of the pan a little bit.
  • 4
    Spread dough with mustard. Pour vegetable mixture evenly onto crust.
  • 5
    Bake @ 375 degrees for 18-20 minutes or until knife inserted into the middle comes out clean. (if crust begins to brown too quickly, cover the edges with foil)
  • 6
    Let stand for 10 minutes before serving. Cut and enjoy! :)
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