Zucchini and cheese squares (crescent roll crust)

Deb Crane

By
@songchef

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!


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Comments:

Cook:

20 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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! :)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy