Real Recipes From Real Home Cooks ®

zucchini casserole bake

(1 rating)
Recipe by
Christy Olson
North Bend, WA

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 rating)
yield 8 -10
prep time 20 Min
cook time 50 Min

Ingredients For zucchini casserole bake

  • 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)
  • 1
    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

How To Make zucchini casserole bake

  • 1
    Place 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.
  • 2
    Steam the Zucchini, onion, and mushrooms for 8-10 minutes.
  • 3
    Meanwhile, in a large bowl combine: sour cream, flour, salt, and pepper.
  • 4
    Add the drained marinated artichoke hearts and steamed veggies to the sour cream mixture, mix together.
  • 5
    Spread 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.
  • 6
    Bake at 350 degrees for 30-40 minutes until mixture is bubbly and top is medium golden brown.