Zucchini Casserole Bake

Zucchini Casserole Bake Recipe

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Christy Olson


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!

★★★★★ 1 vote
20 Min
50 Min


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)
large onion
1 - 16 oz
container sour cream
1/4 c
1 - 6 oz
jar (or more, depending on your personal preference) marinated artichoke hearts (drained & chopped)
1/4 tsp
1/2 tsp


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.
2Steam the Zucchini, onion, and mushrooms for 8-10 minutes.
3Meanwhile, in a large bowl combine: sour cream, flour, salt, and pepper.
4Add the drained marinated artichoke hearts and steamed veggies to the sour cream mixture, mix together.
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.
6Bake at 350 degrees for 30-40 minutes until mixture is bubbly and top is medium golden brown.

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