zucchini and cheese squares (crescent roll crust)

Name: Zucchini and cheese squares (crescent roll crust)
Cook time: 20 min
Cuisine: American
Ingredients: 4 cup(s) thinly sliced,unpeeled zucchini; 1 cup(s) chopped onion; 1/2 cup(s) butter; 2 tablespoon(s) parsley; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) italin blend spices (or oregano); 2 - eggs,beaten; 2 cup(s) mozzarella cheese shredded; 8 ounce(s) can crescent rolls; 2 teaspoon(s) prepared mustard

(3 RATINGS)

255 Pinches 1 Photo

Deb Crane

Eagle, WI

Updated on Nov 16, 2012

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!

Rate

prep time

cook time 20 Min

method Bake

yield

Ingredients

4 cups thinly sliced,unpeeled zucchini
1 cup chopped onion
1/2 cup butter
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon italin blend spices (or oregano)
2 - eggs,beaten
2 cups mozzarella cheese shredded
8 ounces can crescent rolls
2 teaspoons prepared mustard

How To Make zucchini and cheese squares (crescent roll crust)

Step 1

Preheat 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.

Step 2

In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
Step 3

Pat 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.
Step 4

Spread dough with mustard. Pour vegetable mixture evenly onto crust.
Step 5

Bake @ 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)
Step 6

Let stand for 10 minutes before serving. Cut and enjoy! :)
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