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!


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
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

Step-By-Step

1Preheat 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.
2In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
3Pat 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.
4Spread dough with mustard.
Pour vegetable mixture evenly onto crust.
5Bake @ 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)
6Let 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