zucchini casserole bake
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!
No Image
prep time
20 Min
cook time
50 Min
method
---
yield
8-10 serving(s)
Ingredients
- 2 packages crescent rolls
- 1/2 cup grated parmesan cheese
- 1 cup mozzarella cheese (shredded)
- 3 cups fresh mushrooms
- 1 1/4 pounds zucchini (halved & sliced)
- 1 - large onion
- 1 - 16 ounces container sour cream
- 1/4 cup flour
- 1 - 6 ounces jar (or more, depending on your personal preference) marinated artichoke hearts (drained & chopped)
- 1/4 teaspoon salt
- 1/2 teaspoon salt
How To Make zucchini casserole bake
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Step 1Place 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. -
Step 2Steam the Zucchini, onion, and mushrooms for 8-10 minutes.
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Step 3Meanwhile, in a large bowl combine: sour cream, flour, salt, and pepper.
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Step 4Add the drained marinated artichoke hearts and steamed veggies to the sour cream mixture, mix together.
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Step 5Spread 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.
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Step 6Bake at 350 degrees for 30-40 minutes until mixture is bubbly and top is medium golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Side Casseroles
Keyword:
#cheese
Keyword:
#Casserole
Keyword:
#zucchini
Keyword:
#Rolls
Keyword:
#crescent
Keyword:
#Artichoke
Keyword:
#marinated
Keyword:
#hearts
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