zucchini and cheese squares (crescent roll crust)
(3 ratings)
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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(3 ratings)
cook time
20 Min
method
Bake
Ingredients For zucchini and cheese squares (crescent roll crust)
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4 cthinly sliced,unpeeled zucchini
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1 cchopped onion
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1/2 cbutter
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2 Tbspparsley
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1/2 tspsalt
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1/2 tspblack pepper
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1/2 tspgarlic powder
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1/2 tspitalin blend spices (or oregano)
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2eggs,beaten
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2 cmozzarella cheese shredded
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8 ozcan crescent rolls
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2 tspprepared mustard
How To Make zucchini and cheese squares (crescent roll crust)
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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.
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2In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
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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.
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4Spread dough with mustard. Pour vegetable mixture evenly onto crust.
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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)
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6Let stand for 10 minutes before serving. Cut and enjoy! :)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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