Zucchini Casserole Bake

Zucchini Casserole Bake Recipe

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Christy Olson

By
@CSidersOlson

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
50 Min

Ingredients

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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
flour
1 - 6 oz
jar (or more, depending on your personal preference) marinated artichoke hearts (drained & chopped)
1/4 tsp
salt
1/2 tsp
salt

How to Make Zucchini Casserole Bake

Step-by-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.
  • 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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