Zucchini and cheese squares (crescent roll crust)

Deb Crane


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!


★★★★★ 3 votes

20 Min


  • 4 c
    thinly sliced,unpeeled zucchini
  • 1 c
    chopped onion
  • 1/2 c
  • 2 Tbsp
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    italin blend spices (or oregano)
  • 2
  • 2 c
    mozzarella cheese shredded
  • 8 oz
    can crescent rolls
  • 2 tsp
    prepared mustard

How to Make Zucchini and cheese squares (crescent roll crust)


  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.
  2. In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
  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.
  4. Spread dough with mustard.
    Pour vegetable mixture evenly onto crust.
  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)
  6. Let stand for 10 minutes before serving. Cut and enjoy! :)

Printable Recipe Card

About Zucchini and cheese squares (crescent roll crust)

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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