Real Recipes From Real Home Cooks ®

zucchini crescent casserole

(3 ratings)
Blue Ribbon Recipe by
Shirley Schiavone
Vineland, NJ

This is a wonderful vegetable dish. My significant other really enjoyed it and wants me to make it frequently.

Blue Ribbon Recipe

This is one flavorful zucchini casserole! The herb cheese spread, seasoning, fresh tomatoes, onion, zucchini, and the crescent roll crust makes this a tasty side dish. And it's pretty easy to whip up too! Hearty enough, it could even be a light dinner.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 -8
prep time 45 Min
cook time 25 Min
method Bake

Ingredients For zucchini crescent casserole

  • olive oil
  • 4-5 md
    zucchini, thinly sliced
  • 2 clove
    garlic, chopped
  • 1 c
    onions, chopped
  • 2 Tbsp
    parsley flakes
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    basil leaves, dried
  • 1/4 tsp
    oregano, dried
  • 2
  • 2 c
    mozzarella cheese
  • 8 oz
    Rondele garlic & herb cheese spread
  • 2 md
    fresh tomatoes, sliced
  • 1 can
    Pillsbury refrigerated crescent dinner rolls
  • 2 tsp
    yellow mustard

How To Make zucchini crescent casserole

  • Olive oil added to a skillet.
    Heat oven to 375 degrees. In a large skillet, add olive oil. Heat to medium-high heat.
  • Zucchini and seasonings sauteeing in the skillet.
    Add zucchini, onions, and garlic; cook stirring occasionally until tender. Add parsley, salt, pepper, garlic powder, basil, and oregano. Mix well. Set aside.
  • Eggs, mozzarella cheese, and the herb cheese spread combined in a bowl.
    In a large bowl, mix the eggs, 1 1/2 cups of mozzarella cheese and the Rondele cheese spread. Mix well.
  • Crescent roll dough pressed into baking dish.
    Separate dough into 8 triangles. Place in ungreased 12x8 glass baking dish; press over bottom and up sides to form crust. Firmly press perforations to seal.
  • Mustard spread onto crescent roll dough; some zucchini poured on top.
    Spread mustard over crust. Place 1/2 of the vegetable mixture over mustard.
  • Tomatoes on top of the zucchini.
    Place tomatoes on top of the vegetable mixture.
  • Cheese mixture on top of the tomatoes.
    Now place 1/2 of the cheese mixture over the tomatoes. REPEAT for the remaining veggies and cheese mixtures.
  • Steps repeated.
    End up with the zucchini mixture on top.
  • Zucchini casserole baking in the oven.
    Bake 18 to 22 minutes or until knife inserted near center comes out clean.
  • Cheese sprinkled on top of the casserole.
    Sprinkle the remaining mozzarella cheese on top and bake just until cheese is melted.
  • Zucchini Crescent Casserole resting.
    Let stand 10 minutes before serving.