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


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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 c
mozzarella cheese shredded
8 oz
can crescent rolls
2 tsp
prepared mustard

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


  • 1Preheat 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.
  • 2In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
  • 3Pat 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.
  • 4Spread dough with mustard.
    Pour vegetable mixture evenly onto crust.
  • 5Bake @ 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)
  • 6Let 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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