Zucchini Casserole Bake Recipe

No Photo

Have you made this?

 Share your own photo!

Zucchini Casserole Bake

Christy Olson

By
@CSidersOlson

This recipe was my late mother, Voreen Siders', and is a family favorite! Since my mother passed in 1996, my brothers always request I make it now when we get together for family dinners... De-LISH!


Featured Pinch Tips Video

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

50 Min

Ingredients

2 pkg
crescent rolls
1/2 c
grated parmesan cheese
1 c
mozzarella cheese (shredded)
3 c
fresh mushrooms
1 1/4 lb
zucchini (halved & sliced)
1
large onion
1 - 16 oz
container sour cream
1/4 c
flour
1 - 6 oz
jar (or more, depending on your personal preference) marinated artichoke hearts (drained & chopped)
1/4 tsp
salt
1/2 tsp
salt

Directions Step-By-Step

1
Place 1 package of crescent rolls in a lightly greased 9x13x2 pan, pressed to cover the bottom of the pan. Sprinkle 1/4 cup grated Parmesan cheese over crescent dough. Bake in a 350 degree oven for 10-15 minutes, or until golden brown.
2
Steam the Zucchini, onion, and mushrooms for 8-10 minutes.
3
Meanwhile, in a large bowl combine: sour cream, flour, salt, and pepper.
4
Add the drained marinated artichoke hearts and steamed veggies to the sour cream mixture, mix together.
5
Spread mixture evenly over the cooked crescent dough. Sprinkle with the 1 cup Mozzarella cheese and cover with the remaining package of crescent dough, arranged to cover the top. Finish with the remaining 1/4 cups grated Parmesan cheese.
6
Bake at 350 degrees for 30-40 minutes until mixture is bubbly and top is medium golden brown.

About this Recipe